It’s kind of a challenging recipe but the result is amazing: the meat is almost falling off the rib bones and is tender, sweet, savory, and irresistible. This is a recipe from my new cookbook, Maangchi’s Big Book of Korean Cooking, and it’s the first recipe I am posting in 2020, a remake of a recipe and video from 2008! This one is kalbi beef more traditional than the one I posted 12 years ago, and includes ginkgo nuts, pine nuts, chestnuts and jujubes.
Choose good quality short ribs for this recipe, with lots of meat attached to the ribs. Remove the blood, excess fat, and impurities by soaking and blanching the ribs. If you skip this process, the final dish may smell off. Peak season for chestnuts is late fall, so if you use fresh chestnuts, that’s the best time. I hope you enjoy this recipe, and make it for your friends and family! If any special guests coming over this will be a colorful center piece on the table.
