Short Rib Stew with Caramelized Kimchi Recipe

Step 1In a bowl, whisk soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions, and 2 tablespoons of sesame oil. Add ribs, turn to coat, and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.

Step 2Heat canola oil in a large Dutch oven or enameled cast-iron casserole. Lift half of short ribs from marinade, brushing off solids, and sear over moderately high heat until browned on all sides, about 5 minutes. Transfer ribs to a baking sheet and repeat with remaining ribs; reserve marinade separately.

Step 3Add onion and 2 tablespoons of water to pot and cook, stirring to release browned bits on bottom, 2 minutes. Return ribs and any accumulated juices to pot. Add reserved marinade, broth and 6 cups of water; bring to a boil. Cover and simmer over moderately low heat for 1 hour, skimming occasionally. Uncover and simmer for 1 hour longer, stirring and skimming occasionally.

Step 4Add daikon, carrots, and potatoes to stew and simmer briskly until meat is very tender, vegetables are tender, and the sauce is thickened, 30 minutes longer.

Step 5Meanwhile, in a medium nonstick skillet, heat 1 tablespoon of sesame oil over moderately high heat. Add half of kimchi and cook, turning occasionally, until golden and lightly caramelized. Transfer to a plate. Repeat with remaining sesame oil and kimchi.

Step 6Serve stew topped with kimchi and radishes and garnished with sliced scallions. Serve steamed rice.

Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.