- 1/2 cup low-sodium soy sauce
- 3 tablespoons chopped garlic
- 1 tablespoon minced fresh ginger
- 1 small Asian pear, grated (1/4 cup)
- 1 teaspoon freshly ground pepper
- 2 scallions, thinly sliced, plus more for serving
- 1/4 cup toasted sesame oil
- 6 pounds English-cut beef short ribs (twelve 4-by-2-by-2-inch pieces)
- 2 tablespoons canola oil
- 1 small onion, finely chopped
- 1 quart low-sodium chicken broth
- 1 large daikon, peeled and cut into 1 1/2-inch chunks
- 4 large carrots, peeled and cut into 1-inch chunks
- 2 baking potatoes (1 1/2 pounds), peeled and cut into 1-inch chunks
- 2 cups (12 ounces) chopped napa cabbage kimchi
- 4 radishes, thinly sliced
- Steamed white or brown short-grain rice, for serving
How to make this recipe
In a bowl, whisk the soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions and 2 tablespoons of the sesame oil. Add the ribs, turn to coat and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.
Heat the canola oil in a large Dutch oven or enameled cast-iron casserole. Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes. Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.
Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes. Return the ribs and any accumulated juices to the pot. Add the reserved marinade, broth and 6 cups of water; bring to a boil. Cover and simmer over moderately low heat for 1 hour, skimming occasionally. Uncover and simmer for 1 hour longer, stirring and skimming occasionally.
Add the daikon, carrots and potatoes to the stew and sim­mer briskly until the meat is very tender, the vegetables are tender and the sauce is thickened, 30 minutes longer.
Meanwhile, in a medium nonstick skillet, heat 1 tablespoon of the sesame oil over moderately high heat. Add half of the kimchi and cook, turning occasionally, until golden and lightly caramelized. Transfer to a plate. Repeat with the remaining sesame oil and kimchi.
Serve the stew topped with the kimchi and radishes and garnished with sliced scallions. Serve with steamed rice.
Generous, fruit-forward Garnacha.