Jul 14 2026
Restaurants›The Morris›Kalbijjim Recipe

Kalbijjim Recipe

Inspired by The Morris
Time2h 20m
Serves4

Daeho Kalbijjim & Beef Soup's kalbijjim features tender beef short ribs.

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Ingredients

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Main braise

Vegetables & aromatics

Finishing & garnish

Method

Main braise

  1. 1

    Trim and blanch ribs

    Trim excess fat from the short ribs if needed. Place ribs in a large pot and cover with cold water. Bring to a rapid simmer and blanch for 5 minutes to remove scum. Drain the ribs and rinse under cold water. Discard blanching water and clean the pot.

  2. 2

    Prepare braising liquid

    In the clean pot add 3 L fresh water, the blanched short ribs, soy sauce, brown sugar, mirin, sesame oil, minced garlic, sliced ginger, grated pear, and black pepper. Tie the white parts of the green onions into a knot and add them to the pot. Bring to a gentle boil over medium-high heat.

  3. 3

    Skim and simmer

    Once boiling, reduce heat to low to maintain a gentle simmer. Skim any foam or excess fat that rises to the surface during the first 10–15 minutes. Cover partially and simmer until the ribs are fork-tender, about 1 hour 15 minutes to 1 hour 45 minutes depending on thickness.

  4. 4

    Adjust seasoning

    Taste the braising liquid after ribs are tender. Add up to 1 tsp salt if needed, or a little more soy sauce or sugar to balance sweet-salty flavors. Remove and discard the ginger slices and knotted green onion.

Vegetables & aromatics

  1. 5

    Add hearty vegetables

    When ribs are about 30–35 minutes from done (after about 40–55 minutes of simmering), add the carrot chunks, daikon (or radish), and potato to the pot. Continue to simmer partially covered so vegetables cook through but do not fall apart, about 25–35 minutes more.

  2. 6

    Add mushrooms and onion

    About 10 minutes before finishing, add shiitake mushrooms and onion wedges. Simmer until all vegetables are tender and the flavors have melded.

Finishing & garnish

  1. 7

    Reduce and glaze (optional)

    If you prefer a thicker, glossy sauce, remove ribs and vegetables to a shallow pan. Increase heat under the braising liquid and reduce by 8–12 minutes until slightly thickened. Whisk in the raw egg yolk off heat (tempering a little hot liquid into the yolk first), then return ribs and vegetables to coat in the glaze. This step is optional; skip egg yolk for strict food safety or preference.

  2. 8

    Plate and garnish

    Arrange short ribs and vegetables on a large platter. Spoon sauce over the top. Sprinkle toasted sesame seeds, sliced green onions, and chili threads if using. Serve hot with steamed rice and banchan.

  3. 9

    Storage

    Cool leftovers to room temperature within 2 hours and refrigerate in an airtight container for up to 3–4 days. Reheat gently on low heat, adding a splash of water if sauce has thickened.

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