Korean Braised Short Ribs

I would venture a guess that if you were to ask most people about what kind of ribs they like to cook, the answer nine times out of 10 would be pork.

That probably would be my answer. I really like baby back pork ribs. My favorite way to fix them is baked and covered with homemade sauerkraut. A close second would be smothered in homemade barbecue sauce — either in the oven or on the grill. 

But I must admit that beef short ribs rate right up there, too. They’re pretty good with a tasty barbecue sauce.

That brings me to a recipe that I received today from New Asian Cuisine, a website that promotes Asian food, culture, people and trends worldwide. It boasts 300-plus Asian food and drink recipes from more than 100 distinguished Asian chefs, restaurants and cookbook authors.

The recipe, Korean Braised Short Ribs (Galbi Jjim), is courtesy of Joanne Choi, Week of Menus weekofmenus.blogspot.com/ blogger. Joanne, the mother of mom of three, a former high school teacher and now a stay-at-home mom, says the recipe serves four to six people and since her family are sauce lovers, this version make a lot of sauce.

Being a sauce guy, I can’t wait to try the recipe, which follows. It also include tips from Joanne, which I think will be quite helpful.

Korean Braised Short Ribs
2½ to 3½ pounds of short ribs (if you buy them from a supermarket, you may have to ask butcherto cut the bones in half — so instead of a long 2-inch by 4-inch piece, you actually have a 2-inch square)
1 cup soy sauce
1 cup sugar
1 cup water
½ cup sesame oil
½ cup sake
½ teaspoon black pepper
8 cloves of garlic, finely chopped or crushed
2 carrots, cut into 2-inch chunks
1 potato cut into 2-inch chunks
1 large onion, cut into chunks
The preparation of the beef is the most important. First, drain the blood by soaking it in cold water. Dump all your beef, bones and all into a large pot and cover with plenty of cold water. Let the beef sit in the water, about 45 minutes or up to an hour. Drain water. The meat color will have become a somewhat muted red. After draining, slice into the beef across the grain, essentially breaking the top of the meat, the chunkiest part into smaller pieces still attached to the bone. This allows for maximum soakage of the marinade and the sauce and maximizes tendering of the beef.
Put all the sliced, soaked meat into a pot and cover with clean water. Bring the beef and the water to a boil and then reduce heat to a simmer. Allow to simmer for 45 minutes. The boiling liquid will be brown, foamy and ugly.
After, drain all the beef and wash off all of the foam and dirty bits. Rinse well under cool water until you have "clean" pieces of cooked beef. (You can break up the work and do this the first day, and then do the second round of cooking the following day. Simply cool meat, then cover and refrigerate until needed.)
In a clean pot (or the pot you used before but make sure it’s clean) add the sugar, soy sauce, water, sesame oil, sake, garlic and  black pepper.
Heat over medium heat until simmering. Add all of your beef to the simmering liquid.
Cook over medium low heat, turning often and allowing different pieces of the beef to soak and cook in the liquid. Cook for 40 minutes or until the beef is tender.
Add onion, carrots and potato. Continue cooking, stirring occasionally, until the vegetables are fully cooked, about 15 more minutes. Serve.

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