This is that meal from home that every Korean kid says his or her mom does best, the dish that gets packed in CorningWare and taken to parties, the dish that creates some serious lines in the sand over friendship and heated arguments over who seems to know it better or “owns” the best-of-the-best title for it. I don’t know whose mom does it best, so try mine.
SERVES 4 TO 6
SAUCE
½ cup chopped scallions
1½ cups soy sauce
¼ cup chopped peeled fresh ginger
½ white or yellow onion, peeled
½ cup garlic cloves, peeled
½ cup sugar
½ cup mirin
½ cup fresh orange juice
½ cup apple juice
4 cups water
4 pounds short ribs, soaked in cold water in the refrigerator overnight
VEGETABLES
8 ounces shiitake mushrooms, stems discarded
1 cup jarred chestnuts, peeled
1 cup cubed taro
1 cup carrots in large dice
1 cup cubed butternut squash
In a blender or food processor, combine all the ingredients for the sauce except 3 cups of water and puree. Add the pureed sauce, plus the remaining 3 cups water, to a large pot, stir, and bring to a boil.
Meanwhile, remove the soaked ribs from the fridge, drain, rinse, and drain again. Score the ribs across the top of the meat in diagonal slashes. When the sauce has come to a boil, add the ribs. Lower the heat to a simmer and cover the pot.
Let the sauce and the ribs cook for at least 2 hours over low heat, then add the vegetables, replace the cover, and simmer for another 30 minutes or so, until the meat is tender and the vegetables are cooked but retain their integrity.
Serve with rice.
SHARE IF YOU WISH.
No comments:
Post a Comment