Kimchi- and Red Wine-Braised Short Ribs (Kalbi-Jjim)
Jujubes, roasted chestnuts, and brown sugar lend this riff on the festive Korean stew a lavish savory-sweetness.
- Serves
serves 6-8
- Cook
2 hours 45 minutes

This autumn stew recipe from Gage and Tollner chef Sohui Kim is a nod to classic kalbi-jjim (or galbi jjim) while also applying French technique, which often involves braising meat in wine to introduce depth of flavor. In Korean cuisine, tougher cuts are typically boiled to break down their proteins, with soy sauce and sugar lending a hit of umami and subtle sweetness. These two styles of braising merge beautifully in this short rib recipe. Says Kim, “I’ve come to firmly believe that red wine and soy sauce can and should coexist—just like the unexpected assortment of dishes and people that make their way to the table at Thanksgiving and somehow meld in the warmth of togetherness.”
This recipe is adapted from one which appeared in Sohui Kim’s 2018 cookbook, Korean Home Cooking.
Ingredients
- 5 lb. bone-in beef short ribs, cut “English-style” into 2- by 3-in. pieces
- 1 large white onion (8 oz), peeled and quartered
- 8 garlic cloves, peeled
- ⅓ cups peeled, sliced ginger
- 1 cup (8 oz.) coarsely chopped kimchi, with juice
- ¾ cups soy sauce
- ½ cups light brown sugar
- ½ cups mirin
- ½ cups dry red wine
- 1 tsp. freshly ground black pepper
- 2 cups coarsely chopped carrots
- 2 cups coarsely chopped Korean radishes
- 1 cup (6 oz.) roasted, peeled chestnuts
- 7 dried jujubes
- 1 large egg
- Neutral oil, for frying
- 1 tbsp. pine nuts
- 1 tbsp. Korean chile threads
- ⅓ cups thinly sliced scallions
Instructions
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