Short Rib and Vegetable Stew Recipe | Epicurious.com
""Koreans are short rib masters," says Chou, who lived and cooked in Korea for several years. "It's their favorite cut." While some ribs are sliced thin, marinated, and grilled, others are reserved for stews and soups. Kalbi jjim, one of the country?s best-known concoctions, shares some ingredients with a European beef stew?namely, carrots, onions, and potatoes?but here the brothy, slightly sweet dish gets its robust undertones from dried mushrooms, soy sauce, fish sauce, and molasses, plus a dollop of hot red-pepper paste. Though it is rustic-looking, the meat's tenderness and the broth?s amazing depth make clear why this dish is a national treasure...."
INGREDIENTS
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6 pounds beef short ribs (with bone; preferably cut into 2-inch pieces by butcher)
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8 cups cold water plus 4 cups hot water
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12 large dried Chinese black mushrooms
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1 pound boiling potatoes
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1 (3/4-pound) Korean radish or daikon, peeled and cut into 1-inch chunks
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4 large carrots, sliced 1/2 inch thick
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12 garlic cloves, smashed
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1/2 cup dried red dates (optional)
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1/2 cup soy sauce
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2 tablespoons Asian fish sauce
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2 tablespoons molasses (not robust or blackstrap)
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1 tablespoon Korean hot red-pepper paste plus additional for serving
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1 large onion, cut into 1-inch wedges
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1 bunch scallions, cut into 2-inch pieces
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3 tablespoons Asian sesame oil
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