Introducing 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.
So…
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)
Ingredients
- 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)
Instructions
- Soak the ribs in cold water for about 1 hour, changing the water several times.
- Place ribs in a large pot and submerge in water until just covered. Bring to a boil and let simmer for about 30 minutes.
- Drain.
- 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.
- 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.
- Once the contents of the pot as completely cooled, you will see a layer of solidified fat at the top. Remove and discard as much of it as possible. Drain and save the remaining liquid.
- 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.
- Bring to a boil. Lower heat and let simmer for about 3 hours or until the beef is fork tender. Add chestnuts during the last 30 minutes of cooking time.
- 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.)
- Once the ribs are done, garnish with green onions and egg slices and serve family-style.
Love the new look and name. I have three pounds of short ribs in the fridge just waiting for this recipe. Perfect timing!
Thanks Marianna! And it goes without saying that the leftovers (if any) are simply awesome!
First!
Love the redesign; it was definitely worth the wait! And I need to make kalbi jjim ASAP. Forwarding to my big sis…
Thanks Baby Chili. You have all summer to make kalbi jjim! Perfect for those chilly and foggy SF nights!
Congratulations on starting up the site! Can’t wait to see more!
Thanks for following CK!
I’m loving the logo! 🙂
Thank you!
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 🙂
Thanks! If you have any questions regarding specific ingredients, let me know!
looks great!
btw, i got the Spilt Milk bowl for VDay from Lucas. It was on your Gift Ideas entry.
Great job Amy!
Looks very spiff! And way to glam up a head of cabbage.
Thanks! Glad you recognized the cabbage! 🙂
Love the new look! 🙂 (and of course, the delicious food)
Thanks for stopping by!
갈비 찜: Left overs lasted 3 hours. All gone. Loved it.
Yay!! That’s what I like to hear!
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!!
Thanks Jun! Always nice to have you visit!
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.
LL
amy!
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,
gina
HI gina! Thanks! I’m so glad you like it. I hope you try some of the recipes and come back to visit!
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