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Recipe: kalbizzim (korean style braised short rib)

kalbizzim (korean style braised short rib) recipe image
Kalbizzim (korean style braised short rib) serving suggestion

kalbizzim (korean style braised short rib)

This recipe is courtsey of US Meat Export Federation


  • 2 pounds cubed US bone-in-short rib
  • 2 green onions
  • 5 whole peppers
  • Salt to taste
  • 10 chestnuts
  • 15 dried jujubes
  • 15 ginkgo nuts
  • 3 tablespoons pine nuts
  • 1 egg
  • 1/2 cup freshly ground pear juice
  • 3 tablespoons sake
  • 6 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon minced garlic
  • 2 tablespoons minced green onion
  • 1 tablespoon sesame oil
  • 1 tablespoon ground sesame mixed with salt
  • 1/4 teaspoon ground pepper


  1. Cut rib into 3 cm squares, remove fat and make cuts in the rib.
  2. Blanch ribs in boiling water with green onion, whole pepper and salt, then drain.
  3. Marinate rib in pear juice and sake for about 30 minutes.
  4. Put all seasoning ingredients in with rib and mix well. Leave about 30 minutes.
  5. Peel the chestnut and wash and dry jujubes. Roast gingko in a pan to remove the inner skin. Remove the eyes of the pine nuts.
  6. Beat the egg in a bowl. Heat a pan and add some oil. Pour the egg and spread quickly and make a very thin omelet. Cut it into 1 cm size diamond shapes.
  7. Boil rib in a pot, cover and cook with medium heat.
  8. When rib is cooked thoroughly baste the rib and add chestnuts, gingko, and pine nuts. Boil some more.
  9. Garnish with diamond-shaped egg.
Asian |  Korean