Thursday, September 28, 2017

Kalbi Jim Recipe Share

I originally shared this recipe in a guest post at Momma 'N Manila.


I've known Mish of Momma 'N Manila and one-half of Mothers Who Brunch since 2013. Because of the events that we attend together and because we share a common love for our family and cooking, I have gotten to know her and her family better.


I'm nowhere near the kitchen goddess that she is, but I really enjoy spending time with her because she truly inspires me with how she lives her life. I have seen how she gives her family and loved ones her 100% unconditional love.

She seems untiring and always on the go, and she is so generous with using her voice and influence to support organizations and causes that's close to her heart.

Taken during an Estee Lauder event in 2013


When she takes on a project, she goes all-out. I remember the first time I worked with her was when I helped her with the Oreo Halloween dessert bar. Look at the photo below, and be amazed as I tell you that she brought all of the props to the venue and baked almost all of the Oreo-themed treats in her kitchen. Wow, di ba? You can view more photos here.

Mish, Cai with her daughter Yukie and me
We collaborated on the dessert buffet table during the Halloween campaign when we were Oreo brand ambassadors in 2014. 



Another campaign as Dole Chef Moms in 2015 (Me, Neva, Mish and Michelle)
I wrote about this here



Kalbi Jim Recipe Share

Early this year, when she asked me to share my fave family recipe in her blog, I looked forward to sharing something Asian. I know she has a lot of good western recipes that she has already shared on her blog. Para maiba naman. 

I have been making this Kalbi Jim for several years, and it's one of my family's faves. My kids love the super tender beef that's soaking in the sweet-salty umami-rich sauce. I love that I can add in as much vegetables as I want (carrots, radish, leeks), and also how much it tastes even better the next day!


I admit this is quite tedious to make as it involves searing the beef before I simmer it for hours kaya naman I always make sure that I make a big batch para sure na may leftovers for the next day.
When searing meat, make sure your stainless steel pan is hot and lightly oiled to get a nice caramel color. Also, do not overcrowd the pan to make sure you’re searing and NOT steaming. Meat will actually stick to your pan at first, but be patient. Let it cook uninterrupted for a few minutes. The meat will naturally release when seared.





Ingredients
• 2 kg beef short ribs or 1-1/2 kg camto

Marinade
• ½ cup soy sauce
• 1 tbsp mirin or rice wine
• Dash of black pepper
• ½ tbsp cornstarch

Braising liquid
• 1 pear, grated
• 1 head garlic
• 2 1-inch piece of ginger, peeled
• 1 onion, chopped
• 2 to 3 bay leaf
• 1/8 cup mirin 1/2 cup soy sauce
• 2 teaspoons sesame oil
• 1/2 – 3/4 cup white sugar, adjust depending on the level of sweetness you want
• fresh cracked pepper
• 2 to 1/2 cups water or until the beef is completely submerged in liquid
• 2 large Korean radish, cut into large chunks (about 1-1/2-inch cubes)
• 6 – 8 dried shiitake mushrooms, soaked and quartered
• 3 large carrots, cut into large chunks (about 1 inch long)
• Salt, season to taste
• 2 to 3 chili peppers
• 2 tablespoons toasted sesame seeds
• 10 onion leaves/leeks, chopped

Instructions
1. Start the preparation a day before serving. Wash the beef in cold running water.
2. In a container or plastic bag large enough to hold the ribs, marinate beef in soy sauce, black pepper, cornstarch, mirin/rice wine. Leave covered in refrigerator for 5 hours or better if overnight.
3. On the day itself, prepare braising liquid by mixing together in a bowl: the grated pear, 1 tablespoon of the sesame seeds, mirin/rice wine, soy sauce, sesame oil, white sugar and a generous amount of pepper. Set aside.
4. To cook the ribs, heat oil in a heavy pot large enough to accommodate the ribs. Brown the ribs, but not to the point that they are fully cooked. Sear the ribs in batches, setting aside the done ribs in a separate container/plate.
5. Once all the beef are done searing, add garlic, onion, ginger in the same pot. Cook in medium heat. Stir in the braising liquid, water and put back the seared beef. Bring it to a gentle boil, uncovered. Skim off the scum on the top. Cover and simmer in medium-low heat for 2-1/2 hours.
6. Meanwhile, soak the mushrooms until softened enough. After 2-1/2 hours, add the carrots, radish and the mushrooms, and cook 1 hour longer. Season with salt.
7. At this time, adjust the heat level and cooking time to your liking, depending on how tender you want your ribs to be and how much sauce you like to have. Use medium low heat and additional time for more tender meat with more sauce. Likewise, you can increase the heat to medium to reduce the sauce quicker.
8. Let the meat cool. If any bones have separated from the meat, remove them and discard. Cover and refrigerate overnight.
9. The next day, remove as much of the solidified fat from the meat as possible before reheating. Sprinkle with remaining 1 tablespoon sesame seeds and green part of leeks

Notes

Depending on the size of your family, you can already portion it into several containers before you store in the refrigerator so can reheat just the right serving amount for your family the next day.






Head over to Momma 'N Manila for a printable version of this recipe.



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