Koreans prepare and enjoy dozens of different stews and usually eat them so hot (in temperature—they’re often served over a flame so they are actually boiling while they’re being eaten) that Westerners are astonished. Some are so mild that they seem almost French; others are dark and richly flavorful, like this classic. Serve with white rice. Other cuts of meat you can use here: lamb shanks.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Combine the first 14 ingredients and marinate overnight, covered and refrigerated.About 2 hours before you’re ready to eat, put half the oil in a wide deep saucepan or flameproof casserole with a lid and turn the heat to high. Remove the short ribs from the marinade, reserving the marinade, and brown them on all sides, 10 to 15 minutes.
Step 2
Add the marinade to the meat, along with 2 cups water. Bring to a boil, then lower the heat and simmer, covered, for an hour or longer, until tender. (These are not cooked until falling-off-the-bone tender, but tender as if they were a good steak.)
Step 3
Turn the heat back to high, uncover, and add the potato, onions, and carrots. Cook at a lively simmer until the stew is thick and the vegetables are done, about 20 minutes more. (You can prepare the dish to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
Step 4
Meanwhile, if you want to make a traditional egg garnish, put the remaining oil in a 12-inch nonstick skillet and turn the heat to medium-high. Beat the eggs with a little pepper and a pinch of salt, then add them to the skillet. Turn the heat to medium and let sit, undisturbed, until the bottom is lightly browned, 3 to 5 minutes. Flip and cook until the omelet is firm, just another minute or two. Turn out onto a cutting board and cool slightly, then roll up and cut into thin slices. Taste the stew and add a little salt if necessary. Garnish the meat if you like and serve.
