My husband “loves” stews. Anything that is slow cooked is his favorite. The rich taste of something that is cooked for a long time just triggers his taste buds. This dish just fits that description. Another thing he loves about this dish is the caramelized kimchi (but he would rather have it spicy than caramelized) because it adds a different flavor profile. For some reason, he also loves the daikon, so I tossed in some extra in there. This stew is perfect for the cold weather (it is starting to get a tad chilly here in the Midwest). You can either have it as is, with steamed rice (I would do brown rice), or with ramen noodles.
1/2 c low-sodium soy sauce
3 tbsps. chopped garlic
1 tbsp. fresh ginger, minced
1 small Asian Pear, grated
1 tsp. freshly ground pepper
2 scallions, thinly sliced
1/4 c. toasted sesame oil
6 lbs. beef short ribs (trim off fat)
2 tbsps. vegetable oil
1 small onion, finely chopped
1 quart low-sodium chicken broth
1 large daikon, peeled and cut into 1-inch chunks
4 large carrots, peeled and cut into 1-inch chunks
2 baking potatoes, peeled and cut into 1-inch chunks
2 c Napa cabbage kimchi
4 radishes, sliced thinly
In a bowl, stir together the marinade mix. Add the ribs and toss making sure that the ribs are evenly coated. Marinate for 30 minutes or refrigerate overnight.
In a heavy pot or a Dutch Oven, heat the vegetable oil. Remove the ribs from the marinade and sear until brown on all sides. Set aside and repeat with the remaining ribs. Do not discard the marinade.
Saute the onions. Add back the ribs, the remaining marinade, 1 quart of chicken broth and 6 cups of water. Bring to a boil. Cover and simmer in low heat for 1 hour. Remove the scum occasionally. After 1 hour, remove cover and continue to simmer for another hour.
When the ribs are fork tender, add the daikon, potatoes and carrots. Cook until the vegetables are tender, between 20-30 minutes.
In a separate pan, heat the sesame oil in medium heat. Add the kimchi and cook until it is caramelized.
Serve the stew topped with the caramelized kimchi, sliced radishes and sliced scallions.
*Adapted from Food & Wine Magazine February 2013