Korean-Style Short Ribs

Ingredients for Korean-Style Short Ribs

• 35g sesame seeds, toasted and cooled completely

• 1 bunch spring onions, trimmed and finely chopped

• 6 garlic cloves, minced

• 120ml soy sauce

• 60ml packed light brown sugar

• 3 tablespoons gochujang (Korean hot-pepper paste)

• 1 tablespoon Asian sesame oil

• 2.7kg beef short ribs or flanken

• 725ml water

• 1 (2-inch) piece peeled fresh ginger, smashed

• Accompaniment: kimchi

• an electric coffee/spice grinder

Grind sesame seeds to a coarse powder in grinder. Reserve 1/4 cup spring onion greens, then whisk together remaining spring onions, garlic, soy sauce, brown sugar, hot-pepper paste, sesame oil, and 2 tablespoons sesame-seed powder in a large bowl. Reserve remaining sesame-seed powder for serving. Add short ribs to soy sauce mixture, rubbing mixture into them. Transfer ribs to a large sealable plastic bag and seal bag, pressing out excess air. Marinate, chilled, at least 8 hours.

Transfer ribs to a wide 6- to 8-quart heavy pot and add water and ginger. Simmer, tightly covered, until ribs are very tender, about 3 hours.

Transfer ribs to a platter using tongs and keep warm, covered with foil. Skim fat from sauce and pour sauce through a sieve lined with a dampened paper towel into a bowl, then discard solids. Serve ribs with sauce in shallow bowls and sprinkle with reserved spring onion greens and remaining sesame-seed powder.

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