Name: Korean-Style Short Ribs
Cook time: 20 min
Total time: 1 day
Yield: Makes 6 to 8 servings
Ingredients: 1/4 cup sesame seeds, toasted and cooled completely; 1 bunch scallions, trimmed and finely chopped; 6 garlic cloves, minced; 1/2 cup soy sauce; 1/4 cup packed light brown sugar; 3 tablespoons gochujang (Korean hot-pepper paste); 1 tablespoon Asian sesame oil; 6 pounds beef short ribs or flanken; 3 cups water; 1 (2-inch) piece peeled fresh ginger, smashed; Accompaniment: kimchi; an electric coffee/spice grinder

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Photo by Romulo Yanes

A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor and results in incredibly tender meat that pulls easily away from the bone.

Cooks' Note

Ribs can be marinated up to 1 day. Ribs can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Remove fat from sauce, then reheat, covered, over moderate heat and proceed with recipe.

Recipe notes

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