Korean-style Short Ribs

Total Time: 11 hrs Preparation Time: 8 hrs Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1/4 cup sesame seeds, toasted and cooled completely
• 1 bunch scallion, trimmed and finely chopped
• 6 garlic cloves, minced
• 1/2 cup soy sauce
• 1/4 cup packed light brown sugar
• 3 tablespoons korean red pepper paste (gochujang)
• 1 tablespoon sesame oil
• 6 lbs beef short ribs
• 3 cups water
• 1 (2 inch) peeled fresh ginger, smashed

Recipe

• 1 grind sesame seeds to a coarse powder in grinder. reserve 1/4 cup scallion greens, then whisk together remaining scallions, garlic, soy sauce, brown sugar, hot-pepper paste, sesame oil, and 2 tablespoons sesame-seed powder in a large bowl. reserve remaining sesame-seed powder for serving. add short ribs to soy sauce mixture, rubbing mixture into them. transfer ribs to a large sealable plastic bag and seal bag, pressing out excess air. marinate, chilled, at least 8 hours.
• 2 transfer ribs to a wide 6- to 8-quart heavy pot and add water and ginger. simmer, tightly covered, until ribs are very tender, about 3 hours.
• 3 transfer ribs to a platter using tongs and keep warm, covered with foil. skim fat from sauce and pour sauce through a sieve lined with a dampened paper towel into a bowl, then discard solids. serve ribs with sauce in shallow bowls and sprinkle with reserved scallion greens and remaining sesame-seed powder.
• 4 cooks' notes:.
• 5 • ribs can be marinated up to 1 day.
• 6 • 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.