Slow Braised Kalbi Beef

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Slow Braised Kalbi Beef

A great beef dish that really showcases the sweet and savory of Korean Barbeque sauce.  Mouthwatering.

  • 1 lb short ribs, shank or any thick cut of meat 
  • 1/2 cup Annie Chun’s Korean Barbeque Sauce
  • 3 shiitake mushrooms (reconstituted from dried is best)
  • 1 TBSP rice wine
  • 1TBSP minced garlic
  • 1 large potato
  • 1 large carrot
  • 1 tsp toasted sesame seeds (garnish)
  • 2 stalks chopped green onions (garnish)
  • 1 package of Annie Chun's Multi-Grain Sticky Rice

 

  1. Soak shiitake mushrooms in warm water until tender for 20 minutes and slice. 
  2. Make deep cuts with a small paring knife into meat to absorb seasonings. 
  3. Cut potato and carrot into one inch chunks. 
  4. In a sauce pan, add meat and all other ingredients, except garnish. 
  5. Add 3/4 cup of water and bring it to a boil. 
  6. Cover with a lid and reduce heat to medium-low. 
  7. Simmer until meat is very tender, about 1 hour. 
  8. Flip meat half-way through cooking for even flavoring. 
  9. Garnish with toasted sesame seeds and chopped green onions.
  10. We suggest that you serve with Annie Chun's Multi-Grain Sticky Rice or Sprouted Brown Rice
Serves 4