Beef Short Ribs Braised with Soy Sauce

A French Touch of Red Wine
Chestnuts,Sesame and Omelet Garnishes

Mirin - Japanese Cooking Wine

Mirin

In this enhanced version of Kalbi Jim, the classic Korean Short-Rib dish the Black Pepper and Red Wine provide a French touch.  The lavish garnishes include Kimchi, Chestnuts, Sesame and Omelet strips are reminscent of classical Korean cuisine. Recipe is adapted from Sohui Kim of The Good Fork, in Brooklyn

Beef Short Ribs Braised with Soy Sauce

Korean

Ingredents

Kimchi

Kimchi

Vegetable Oil
4 – 5 pounds bone-in Beef Short Ribs, about 5inches long
Kosher Salt
Freshly ground Black Pepper
1 large Onion, cut in large dice
3 cloves Garlic, crushed
¼ cup grated fresh Ginger Root, diced
2 cups Red Wine
2 cups Water or Chicken Stock
¼ cup Soy Sauce
½ cup packed Brown Sugar
½ cup Mirin
1 cup died Kimchi

For garnish: Crushed Chestnuts, toasted Sesame Seeds, sliced Green Onions, and slivers of fresh beaten Egg Omelet — one or more as desired

Method:

Kecap Manis, Sweetened Soy Sauce

Soy Sauce

First heat a wide, heavy bottomed pan with straight sides over high fire.  When the pan is hot, put in just enough Oil to cover the bottom of the pan.

Season the Ribs lightly with Salt and Peppeer.

When the Oil is hot, put in the seasoned Ribs and sear well on all sides.  Remove the Ribs and set aside.

In the same pot, add a bit more Oil as needed and sauté the Onion, Garlic and Ginger offer medium to high fire until they begin to soften, about 5 minutes.  Then put in the Red Wine and let it reduce by half over lower fire.

Next put in the Water or Stock, Soy Sauce, Brown Sugar and Mirin.  Bring to the boil, then add half of the Kimchi, a teaspoon of salt and another quarter teaspoon black Pepper.  Return the Ribs to the pan.  The liquid should come at least three-quarters of the way up the sides of the pan.  If it doesn’t add more Water or Stock as needed.

Reduce the fire to low.  Simmer for two and a half hours, covered.  Checked after 2 hours.  If the meat is falling off the bone but not falling apart completely,the Ribs are ready.  Remove the Ribs from the pan.

Next strain the sauce.  Skim off and discard as much fat as you can with a ladle.  Serve the Ribs covered with the Sauce and garnished with the remaining half cup of chopped Kimchi and if you like one or more of the other garnishes.  This would serve 4 to 6.  It is good served with Black Rice.

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