MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kimchi & Red Wine Braised Short Ribs (Kalbi-Jjim)
Categories: Beef, Vegetables, Wine, Chilies, Nuts
Yield: 7 servings

5 lb Bone-in beef short ribs; cut
- "English-style" in 2" X 3"
- pieces
1 lg White onion; peeled;
- quartered
8 cl Garlic; peeled
1/3 c Peeled, sliced ginger
8 oz Coarse chopped kimchi;
- w/juice
3/4 c Soy sauce
1/2 c Light brown sugar
1/2 c Mirin
1/2 c Dry red wine
1 ts Fresh ground black pepper
2 c Coarse chopped carrots
2 c Coarse chopped Korean
- radishes
6 oz Roasted, peeled chestnuts
7 Dried jujubes
1 lg Egg
Oil; for frying
1 tb Pine nuts
1 tb Korean chile threads
1/3 c Thin sliced scallions

To a large pot, add the short ribs and enough cold water
to completely submerge. Set aside at room temperature
for 30 minutes to draw out the blood.

Place a colander in the sink and drain the ribs. Rinse
the ribs well in plenty of cold running water, rinse out
the pot, then transfer the ribs back into it. Add enough
fresh, cold water to completely submerge the meat, then
set on the stove over high heat and bring to a full
boil. Boil for 2 minutes, then remove from the heat,
drain the short ribs (discarding the cooking liquid) and
set aside. Rinse out the pot and return it to the stove.

To the bowl of a small food processor or blender, add
the onion, garlic, and ginger and process to a coarse
pur++e. Transfer the pur++e to the pot and add the kimchi,
soy sauce, brown sugar, mirin, red wine, and black
pepper. Add the reserved short ribs and enough cool
water to just cover the meat (about 3 cups), then set
over medium-high heat and bring to a full boil. Cover
the pot, then lower the heat to maintain a simmer and
cook until the fat has softened but the meat is not yet
tender, about 1 hour.

Uncover the pot, then stir in the carrots, radishes,
chestnuts, and jujubes. Turn the heat up to return the
liquid to a simmer and continue cooking until the beef
and vegetables are very tender, 30-40 minutes more.

Meanwhile, make the egg ribbons: In a small bowl, beat
the egg with a pinch of salt. Lightly oil a large,
nonstick skillet with neutral oil, and set over medium
heat. When hot, add the egg and immediately swirl the
pan to make a thin and even omelette. Cook just until
the egg is set, about 2 minutes, then use a thin spatula
to flip. Continue cooking about 5 seconds more, then
transfer to a cutting board. Cool slightly, then roll
the omelette into a tight log. Using a sharp chefgCOs
knife, cut the log crosswise into very thin ribbons. Set
the aside for garnish.

When ready to serve the kalbi-jjim, ladle the ribs along
with the vegetables, chestnuts, and jujubes into deep
bowls. Top each bowl with some of the cooking liquid,
then garnish with the reserved egg ribbons, pine nuts,
chile threads, and scallions.

By: Sohui Kim

SERVES: 6 - 8

RECIPE FROM: https://www.saveur.com

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