"Koreans are short rib masters," says Chou, who lived and cooked in Korea for several years. "It's their favorite cut." While some ribs are sliced thin, marinated, and grilled, others are reserved for stews and soups. Kalbi jjim, one of the countrys best-known concoctions, shares some ingredients with a European beef stewnamely, carrots, onions, and potatoes—but here the brothy, slightly sweet dish gets its robust undertones from dried mushrooms, soy sauce, fish sauce, and molasses, plus a dollop of hot red-pepper paste. Though it is rustic-looking, the meat's tenderness and the broths amazing depth make clear why this dish is a national treasure.
•Soaked and simmered ribs (without vegetables) can be chilled up to 1 day.
•Stew improves in flavor if made 1 day (and up to 3 days) ahead and chilled (covered once cool).
