Kim Dae-seok's Beef Short Ribs Jangjorim

• beef short ribs 600g
• flour 1 tablespoon
• perilla pepper 150g
• whole garlic 15 cloves
• green onion 1 stalk
• light soy sauce 140ml
• regular soy sauce 2 tablespoons
• mirin 70ml
• granulated sugar 1 tablespoon
• corn syrup 1 tablespoon
• black pepper 2 pinches

Recipe 🍳

Cooking tips 💡

• Using flour’s absorbent properties allows you to remove blood cleanly in just 5 minutes without soaking overnight.
• Cutting the meat before boiling instead of boiling large chunks drastically reduces total cooking time to around 25 minutes.
• Always cut against the grain to ensure the meat stays tender and easy to chew.
• Adding corn syrup at the end brings out a glossy sheen and smooths out the broth’s flavor.

Recommended for 🙋

• ⭐Those who find traditional jangjorim cooking time daunting and want a simpler method.
• ⭐People who prefer the chewy, firm texture of short rib cuts over fatty brisket.
• ⭐Those looking for a generous batch of side dishes to enjoy over several days.