Stewed Korean Short Ribs (Kalbi Jim)

Ingredients and Weight:

• 2 pounds English-style short ribs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 1/4 cup water
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 1 medium onion, thinly sliced
• 1 carrot, peeled and sliced
• 1 celery stalk, sliced
• 1 (15 ounce) can of beef broth
• 1 cup instant rice

Preparation Time: 30 minutes

Cooking Time: 2-3 hours

Difficulty Level: 2

Preparation Method Steps:

1. In a large bowl, combine the short ribs, soy sauce, brown sugar, rice vinegar, water, sesame oil, garlic, ginger, black pepper, and red pepper flakes. Marinate for at least 30 minutes, or up to overnight.
2. In a large pot or Dutch oven over medium heat, brown the ribs on all sides. Remove the ribs and set aside.
3. Add the onion, carrot, and celery to the pot and cook until softened, about 5 minutes.
4. Add the beef broth and bring to a boil. Reduce heat to low, add the ribs and any remaining marinade, and simmer until the ribs are tender, about 2-3 hours.
5. Skim any excess fat from the surface of the stew. Add the instant rice and cook according to package directions.

Nutritional Information:

• Serving size: 1 cup
• Calories: 350
• Fat: 15g
• Protein: 25g
• Carbohydrates: 30g

Dish Characteristics:

• Tender, fall-off-the-bone short ribs
• Rich and savory broth with a hint of sweetness
• Vibrant mix of vegetables
• Served with instant rice for a complete meal

User Comments:

• "This was absolutely delicious! The ribs were so tender and the broth was flavorful."
• "I love Korean food and this dish did not disappoint. It was perfect for a cold winter night."
• "I was surprised how easy it was to make. It's now one of my favorite go-to meals."
• "The combination of the short ribs, vegetables, and rice was perfect."
• "I added some kimchi to the stew for an extra kick."

Special Precautions and Tips:

• To make sure the ribs are evenly browned, cook them in batches if necessary.
• If you don't have instant rice, you can use regular rice and cook it separately.
• Serve the stew hot with a side of kimchi or pickled vegetables.