Braising kimchi and beef short ribs together might seem a bit odd, but like its German cousin sauerkraut, Korean fermented cabbage contributes a lot of complex and deep flavors when cooked with meat. To round out the meal, serve the short ribs with a Korean scallion or soybean sprout salad to cut through the richness of the dish.
What to buy: Look for the common English-cut beef short ribs, which are about 2 to 2 1/2 inches thick. Do not purchase Korean-style beef short ribs, which are about 1/4 inch thick with three rib bones attached.
Game plan: Try your hand at making your own kimchi, or you can purchase it at many grocery stores. Kimchi that’s been fermented for at least 2 weeks works well in this recipe, as its flavors are more pronounced.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...