Kim Dae-seok's Braised Short Ribs with Old Kimchi
A premium short rib kimchi stew that quickly draws out the blood from the ribs using sugar, enhances umami with shrimp paste, and is slowly simmered over medium heat.
Ingredients needed 4 servings
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.
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