The more things change, the more things stay the same (kalbi jjim)

Korean-style braised short ribsIntroducing Kimchi Mom. New name, new logo, and new site. Do you like? It’s been in the works for a while and towards the end, I was starting to nitpick teeny details prolonging the delay of the “big” debut. During the whole process, I also questioned why I blog in the first place and why I was spending so much time with this redesign. I felt pressure to create features to attract more readers, but I was spinning my wheels trying to come up with something catchy and new.


While mama got a makeover and a new pair of shoes, the content will remain the same. Kimchi Mom better reflects who I am and what the blog is about. Oh, and I also have a Facebook Page.

And with that, I have a revised kalbi jjim recipe that I’ve been meaning to share. It’s actually one that I have written about before using the slow cooker, but I’ve harkened back to the more traditional cooking method which I think produces a much more flavorful dish. Spring is just around the corner, but I’m sure there are a few more cooler days to enjoy this dish. I doubled this recipe for a holiday dinner party with 10-12 lbs of short ribs and it worked out well.

Kalbi Jjim (Braised short ribs)

Serves 4

3 lbs. of English cut short ribs
1/2 cup soy sauce
1/8 cup sesame oil
1/2 cup brown sugar
about 12 garlic cloves or half a bulb, roughly chopped
1 teaspoon black pepper
1/2 cup pine nuts
1/2 cup roasted chestnuts
1 egg, beaten
2-3 stalks green onions, cut in 1-inch lengths on a diagnonal (optional)

1 – Soak the ribs in cold water for about 1 hour, changing the water several times.

2 – Place ribs in a large pot and submerge in water until just covered. Bring to a boil and let simmer for about 30 minutes.

3 – Drain.

4 – Repeat step 2: in the same pot, submerge the ribs in water until just covered. Bring to a boil and simmer again for about 30 minutes. This time, let everything cool – about 6 hours – or until the layer of waxy fat forms at the top. Refrigerate once the pot is cooled.

5 – In the meantime, prepare the marinade by mixing together the soy sauce, sesame oil, brown sugar, garlic cloves, black pepper, and pine nuts in a bowl.

5 – Remove and discard as much fat as possible. Drain and save the remaining liquid.

6 – Pour the marinade over the ribs and add enough reserved liquid to just cover the ribs. You don’t want to completely submerge the ribs.

7 – Bring to a boil and simmer for about 3 hours or until the beef is fork tender. Add chestnuts during the last 30 minutes of cooking time.

8 – While the ribs are cooking, the egg garnish can be prepared. Heat a couple of teaspoons of vegetable oil in a non-stick frying pan over medium heat. Add the egg and tilt the pan to form a thin layer of egg. Cook for about 2-3 minutes or until the top is firm. If the egg is thicker, you may want to flip it and cook for a few second. Let cool. What I like to do is to is to fold the egg over a couple of times and thinly slice the eggs, almost a chiffonade. (The Korean-style egg garnish is typically prepared by cooking the egg white and yolk separately so that you have white and yellow strips.)

8 – Once the ribs are done, garnish with green onions and egg slices and serve family-style.


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  • Marianna

    Love the new look and name. I have three pounds of short ribs in the fridge just waiting for this recipe. Perfect timing!

    • AMY

      Thanks Marianna! And it goes without saying that the leftovers (if any) are simply awesome!

  • brhau


    Love the redesign; it was definitely worth the wait! And I need to make kalbi jjim ASAP. Forwarding to my big sis…

    • AMY

      Thanks Baby Chili. You have all summer to make kalbi jjim! Perfect for those chilly and foggy SF nights!

  • Caroline

    Congratulations on starting up the site! Can’t wait to see more!

    • AMY

      Thanks for following CK!

  • Tamar

    I’m loving the logo! :)

    • AMY

      Thank you!

  • Anna

    I love the new design! Now that I am in a larger area, I am looking forward to having access to ingredients for Korean dishes. Now I just need to get brave and try some out :)

    • AMY

      Thanks! If you have any questions regarding specific ingredients, let me know!

  • jkwon

    looks great!

    btw, i got the Spilt Milk bowl for VDay from Lucas. It was on your Gift Ideas entry.

  • Hoon

    Great job Amy!
    Looks very spiff! And way to glam up a head of cabbage.

    • AMY

      Thanks! Glad you recognized the cabbage! :-)

  • Lawyer Loves Lunch

    Love the new look! :) (and of course, the delicious food)

    • AMY

      Thanks for stopping by!

  • Marianna

    갈비 찜: Left overs lasted 3 hours. All gone. Loved it.

    • AMY

      Yay!! That’s what I like to hear!

  • Jun Belen

    Congratulations on your blog relaunch! The design looks so lovely. Love the cheerful orange and green! Kalbi Jjim reminds me of a Filipino dish of beef brisket or beef short ribs braised in soy sauce, brown sugar and star anise. Love, love slow-cooked braised beef dishes. Truly satisfying comfort food.

    Best wishes to the new Kimchi Mom!!

    • AMY

      Thanks Jun! Always nice to have you visit!

  • Lori Lynn

    I made my first galbi jim just over a week ago (posted on 2/18). We were in love with the earthy/sweet/savory flavors. I am obsessed with Korean cooking now. I made doenjang chige for dinner last night. I need to make it again with photos to share soon.

    Love your blog name. Looking forward to exploring.

  • reginakimyoon

    i just found all this! wow– what an incredible “kimchimom” site you have! i love it all!
    all this time on fb- i didn’t realize that YOU were kimchimom.
    this is just awesome. love the recipes. and your blogs– totally mimic my childhood
    experience in upstate Western NY!!
    love you girl,

    • AMY

      HI gina! Thanks! I’m so glad you like it. I hope you try some of the recipes and come back to visit!

  • Theresa P.

    Hi, this is my first visit. i will be back. i like what i see. the recipes look and sound sooo good! keep’em comming! Thanks

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