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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor and results in incredibly tender meat that pulls easily away from the bone. Ingredients:
1/4 cup sesame seeds, toasted and cooled completely |
1 bunch scallions, trimmed and finely chopped |
6 garlic cloves, minced |
1/2 cup soy sauce |
1/4 cup packed light brown sugar |
3 tablespoons gochujang (korean hot-pepper paste) |
1 tablespoon asian sesame oil |
6 pounds beef short ribs or flanken |
3 cups water |
1 (2-inch) piece peeled fresh ginger, smashed |
accompaniment: kimchi |
Directions:
1. Grind sesame seeds to a coarse powder in grinder. Reserve 1/4 cup scallion greens, then whisk together remaining scallions, garlic, soy sauce, brown sugar, hot-pepper paste, sesame oil, and 2 tablespoons sesame-seed powder in a large bowl. Reserve remaining sesame-seed powder for serving. Add short ribs to soy sauce mixture, rubbing mixture into them. Transfer ribs to a large sealable plastic bag and seal bag, pressing out excess air. Marinate, chilled, at least 8 hours.
2. Transfer ribs to a wide 6- to 8-quart heavy pot and add water and ginger. Simmer, tightly covered, until ribs are very tender, about 3 hours.
3. Transfer ribs to a platter using tongs and keep warm, covered with foil. Skim fat from sauce and pour sauce through a sieve lined with a dampened paper towel into a bowl, then discard solids. Serve ribs with sauce in shallow bowls and sprinkle with reserved scallion greens and remaining sesame-seed powder.
4. Cooks' notes: Ribs can be marinated up to 1 day. Ribs can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Remove fat from sauce, then reheat, covered, over moderate heat and proceed with recipe.
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