Recipe: Stewed Beef Ribs (Kalbi Jjim) (Korean)

STEWED BEEF RIBS (KALBI JJIM)

4 pounds beef short ribs
4 cups water, divided use
3 tablespoons minced garlic
4 ounces ginger root, sliced into 1/4-inch rounds
4 tablespoons brown sugar
3 tablespoons Korean red pepper flakes (goit-chu garu)*
1 1/2 cups soy sauce
3 tablespoons sesame oil
steamed white rice and sauteed bitter greens (for serving)

Cut off any visible excess fat on either end of the beef short ribs. Cut grooves (against the length of the bone) about three-quarters of the way through the meat. Each groove should be about 1/4 inch apart. Place the meat in a large pot, add 1 cup water and bring to a boil. Boil meat 1 to 2 minutes. Discard the water and rinse the beef with warm water.

In a mixing bowl, combine the garlic, ginger, sugar, red pepper flakes, soy sauce and sesame oil, using a whisk or wooden spoon.

Put the meat in a heavy-bottomed pot or 4-quart casserole. Add the marinade mixture and 3 cups water. Stir to combine.

Cook, covered, over medium-high heat for 7 minutes. Turn the heat to medium, and continue cooking another 30 minutes, or until tender. Skim off any fat that floats to the surface during the cooking process. Discard the ginger.

TO SERVE:
Serve kalbi hot, with steamed white rice and a side of sauteed bitter greens. Refrigerate leftovers. Stewed beef ribs will keep for a week.

*Goit-chu garu is available at Korean markets, either as red chili flakes or in red powder form. Read ingredient listing carefully to avoid buying chili-pepper mixtures with additives such as salt.

Makes 4 servings)
Source: Dok Suni: Recipes From My Mother's Korean Kitchen by Jenny Kwak with Liz Fried