Kim Dae-seok's Braised Short Ribs with Old Kimchi

• short ribs 1.2kg
• old kimchi 1/4 head (800g)
• onion half
• green onion 1 stalk
• green chili pepper 1
• shrimp paste 1 spoon
• minced garlic half spoon
• minced ginger 1/3 spoon
• red pepper powder 2 spoons
• soju half cup
• doenjang half spoon
• sesame oil 1 spoon
• black pepper several pinches
• sugar 2.5 spoons
• water 1L

Recipe 🍳

Cooking tips 💡

• Using lukewarm sugar water instead of cold water helps draw out blood from the short ribs much faster.
• Removing the inner filling from the old kimchi ensures a clean, non-greasy broth; lightly coating it with sugar also eliminates the strong kimchi odor.
• Chopping the shrimp paste finely helps remove any off-flavors from the ribs and adds deep, refreshing umami to the broth.

Recommended for 🙋

• ⭐Those looking for a hearty, rich meat dish as a main course for dinner.
• ⭐Those wanting a clean, refreshing taste of kimchi stew without the strong aroma of old kimchi.
• ⭐Those who enjoy tender short ribs that easily separate from the bone.