Shortrib Kimchi Jjigae

Shortrib Kimchi Jjigae


There’s nothing better on a snow day than staying indoors and digging into a hot and hearty comfort meal. This Shortrib Kimchi Jjigae is just that. Meaty, mouthwatering, fork-tender beef shortribs braised in a kimchi broth with caramelized onions and chewy tteok. Add some fresh steamy rice and prepare for a meal that will make you wish every day could be a snow day.

You will need:

  • 2 lbs yellow onions, thinly sliced
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 2 – 3 lbs beef short ribs (4 ribs)
  • 2 cups kimchi
  • 700 ml anchovy stock (or Japanese dashi)
  • 2 cups tteok (Korean ricecakes)
  • 2 tablespoons sesame oil
  • 5 cloves garlic, minced
  • salt and pepper, to season
  • ¼ cup mirin
  • fresh bean sprouts
  • julienned carrot
  • green onion
  • white and black sesame seeds

In a large pan on high, heat the canola oil and butter. Add the onions, turn the heat down to medium, and slowly cook until the onion get caramelized and brown. When the onions are done, put them in the bottom of a pressure cooker or dutch oven and set aside.

Season the shortribs with salt and sear in the pan on high heat with more oil til they are browned. When they’re brown, place them on the onions.

Deglaze the pan you just seared the ribs in with the 2 cups of kimchi. Stir the kimchi around until all the fond comes free from the bottom of the pan. Place the kimchi over the ribs.

Finally, add the anchovy stock to the pot with the other ingredients. Cover and pressure cook for one hour, or bring to a boil, cover and simmer for 2 – 2.5 hrs or until the shortribs are tender.

Near the end of the cooking time, heat a pan with the sesame oil and saute the minced garlic for about 30 seconds. Add the tteok and continue cooking until they are lightly browned. Add the tteok to the pot of jjigae and let simmer for about 5 minutes until the tteok is done.

Taste the jjigae and season with salt if you need it. Add the mirin, give a final stir and get ready to serve.

Ladle the jjigae into individual serving vessels with one rib per serving. Place under a broiler for 5 minutes to give the meat a little colour. Garnish the servings with fresh bean sprouts, carrot, green onion, and sesame seeds. Serve with steamed rice and enjoy!

What is your favourite winter meal?

2 Responses to Shortrib Kimchi Jjigae

  1. Elke O. says:

    Making Short Rib Jjigae right now. Had to modify a bit; using a regular (but heavy) pot, and used homemade salmon stock w/fish stock instead of anchovy stock. Forgot to buy the rice cakes too, so I might try to throw in some chopped string beans towards the end. I’d like to check out Ttoek however, as I found some interesting recipes using this new ingredient. I love kimchi and make my own version, but used traditional style from the Asian market. Beef short ribs are from the local meat shop. Hope they turn out tender and delicious!

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