Friday, February 8, 2013

short rib stew with caramelized kimchee

Let's be serious here...the title of this dish has the word "kimchee" in it...of Course I must make it! Was it worth it? Yes - absolutely. Even people who don't usually care for kimchee loved it served atop the beef. Giving the kimchee a quick little saute did wonders to mellow out the flavor but still ensure a little bit of zing with each bite. Delicious. 
This dish does require quite a chunk of time set aside in your day - but there is not much actual 'stand over a hot stove' time. 
Give it a go.....I think you'll enjoy this.

recipe lightly adapted from Food and Wine magazine.


1/2 cup low sodium soy sauce
3 tablespoons chopped garlic
1 tablespoon fresh minced ginger
1 small Asian pear- grated (about 1/2 cup)
2 scallions - chopped - plus more for garnish
1 tablespoon toasted sesame seeds
1/4 cup toasted sesame oil
6 pounds beef short ribs
2 tablespoons canola oil
1 small onion - finely chopped
1 quart chicken broth
1 large Daikon radish - peeled and cut into 1 1/2 inch chunks
(do NOT skip the radish - it was the best part!)
4 large carrots - peeled and cut into 1 inch chunks
2 russet potatoes - peeled and cut into 1 inch chunks
2 cups traditional kimchee
4 radishes - thinly sliced
salt and pepper

steamed rice for serving


in a bowl - whisk the soy sauce, garlic, ginger, pear, fresh ground pepper, sesame seeds, 2 sliced scallions and 2 tablespoons of the sesame oil.
add the ribs.
turn to coat - make sure all the ribs are covered in the marinade.
cover and let sit at room temperature for an hour - turning the ribs occasionally.
or - cover and leave in the refrigerator over night.

heat the canola oil in a large Dutch oven.
brown the ribs in batches until all pieces are crispy on the outside.

over crowding the pot - i.e...tossing all the ribs in there at one time - will result in steamed ribs, you will not achieve the lovely caramelized, crispiness on the outside of the beef. 
do this in batches.

remove to a baking sheet and cover.
save the marinade!

in same pot - add the onion and a couple tablespoons of water.
gently scrape all the fond from the bottom of the pot.
return the ribs and any accumulated juices to the pot.
add the saved marinade, broth, and 5 cups of water.
bring to a boil.
cover, lower heat to medium-low.
simmer for 1 hour - skimming as needed.
uncover and simmer for 1 additional hour - skimming as needed.

add the daikon, carrots and potatoes.
simmer briskly until the vegetables are tender.
30 to 40 more minutes.

in a non-stick skillet - heat 1 tablespoon of the sesame oil over moderately high heat.
add half the kimchee and cook until the edges are a little crispy.
add a little more sesame oil and saute the remaining kimchee.

serve the stew over steamed rice - topped with the kimchee, thinly sliced radish and a sprinkling of fresh scallions.


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