How Do You Make Kalbi Chim Or Korean Beef Rib Casserole?
This is a popular beef stew dish in Korean cuisine. It’s a sauce-based variation of the bulgogi. The sauce has a smoky, sweet/salty flavor that’s appetizing to the palate. It’s rarely served in Korean restaurants in the U.S. as it is considered more of a home-cooked fare. This dish is very easy to make and doesn’t require a lot of complicated ingredients. Place the beef ribs in a large pot and add several cups of water until the ribs are submerged. Throw in the whole garlic, onion, ginger, chili peppers and bay leaf. Add the soy sauce and stir in the sugar. Bring the water to a boil. Simmer for roughly two hours or more until the meat is very tender or falling off the bones. Taste the broth occasionally and flavor with salt as needed. While the beef simmers, toast the sesame seeds. Use a wide frying pan and set over medium-low heat. Shake the pan occasionally for 5 minutes and remove the seeds when they darken and become fragrant. Reduce the broth until it achieves a rich consistency.
