Soy-Braised Short Ribs with Tangy Cabbage Kimchi

Soy-braised short ribs, glossy with garlic, ginger, and brown sugar, share the plate with bright cabbage kimchi. The dish echoes Leaves Weighted for Winter, when late-Joseon courtyards salted napa heads and weighted jars for kimjang before frost.

Serves 4

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Ingredients

• 2 lbs beef short ribs
• 1/2 cup soy sauce
• 6 garlic cloves
• 2 tbsp fresh ginger
• 5 scallions
• 2 tsp gochugaru or crushed red pepper
• 1 tbsp sesame oil
• 3 tbsp brown sugar
• 2 cups quick cabbage kimchi
• 1 cup water

Instructions

1. 1Mince garlic and ginger; cut scallions into 2-inch lengths.
2. 2Heat a heavy pot over medium-high, brown short ribs on all sides in batches, then remove.
3. 3In the same pot, sauté garlic, ginger, half the scallions, and gochugaru for 1 minute, then stir in soy sauce, brown sugar, sesame oil, and water.
4. 4Return ribs to pot, bring to a simmer, cover, and braise on low heat for 50-60 minutes until meat is tender.
5. 5Serve ribs with braising sauce, topped with remaining scallions and a generous side of tangy cabbage kimchi.