Sunday, July 18, 2004

Korean: Braised Short Ribs (Kalbi Jim)

New York Times Recipes: Kalbi Jim

Time: 2 hours, plus overnight marinating

6 pounds short ribs
10 cloves garlic, peeled and chopped
1 cup soy sauce
4 tablespoons sesame seed oil
2 tablespoons minced ginger
12 scallions, trimmed and chopped
4 tablespoons toasted and ground sesame seeds
 1/2 cup sake
4 tablespoons mirin
2 tablespoons sugar
1 Asian pear or 2 crisp apples, peeled and chopped
1 or 2 fresh chilies (or to taste), preferably long and red, minced
2 large shallots, peeled and chopped
1 teaspoon black pepper, or more to taste
4 tablespoons olive or corn oil
1 large potato, peeled and chopped
2 medium onions, peeled and chopped
2 medium carrots, peeled and chopped
2 eggs, optional
Cooked white rice, for serving.

1. In a large bowl, combine the first 14 ingredients (through black pepper), and refrigerate overnight, covered. About 2 hours before serving, put half the oil in a broad, deep saucepan or casserole, and turn the heat to high. Remove the short ribs from the marinade, add them to the pan and brown them on all sides, 10 to 15 minutes.

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