Korean Braised Short Ribs

Name: Korean Braised Short Ribs (Kalbi-jim)
Cuisine: Korean
Ingredients: 1 tablespoon minced ginger root; 1 head garlic (8 to 12 cloves) peeled and crushed or chopped; 2 bunches scallions, including most of the green parts, chopped; 2 teaspoons freshly ground black pepper; 2 teaspoons dried red chile flakes; ¼ cup sesame seeds; ¼ cup toasted sesame oil; ¼ cup mirin; ½ cup sake; 1 cup soy sauce; 5 to 6 pounds bone-in beef short ribs, blotted dry; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tablespoon canola or vegetable oil; 1 tablespoon canola or vegetable oil; 3 cups boiled rice, as accompaniment; 2 cups water; 2 or 3 small or 1 large boiling potato; 2 large carrots; 2 medium onions

Kalbi-jim

Preparation info

Serves
6

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

Among her friends, Haejin Baek, a New York banker, is popular for her spectacular dinner parties, often with the Korean foods she grew up with in Seoul. Her succulent, aromatic short ribs in the Korean style are some of the best I have had. Haejin trims much of the fat off the face of each short rib before searing them. The fork-tender ribs can be cooked ahead of time and reheated.

Ingredients

Asia
Korea
Main course

Ingredients

Method