‘Tis the season for braised meat! My sister called me a couple of days ago for a Kalbi Jjim (braised short ribs) recipe. I had one scrawled on a sheet of notebook paper in my binder. I jotted the recipe down several years ago when I asked my mom for her (actually, my grandmother’s) recipe, but I never ended up making it. Growing up, it’s a dish that we had on special occasions. I remember the sweet aroma of the soy braised ribs filling the house. My sister’s call inspired me to make this dish, but instead of braising it stove-top, I wanted to try it in the slow cooker. It took a few minutes to decipher my notes and I made guesstimates on the measurements. Most recipes call for jujubes or chestnuts, but I remember my mom’s version just having pine nuts and topped with very thin fried egg strips. Here’s the recipe I came up with:
3 lbs. of English cut short ribs (this is enough for 2-3 people)
