No rib-cooking technique makes more sense than the one used in Korea, which begins with a tenderizing poaching and continues with a kind of dry-roasting in the fat and juices exuded by the ribs themselves, along with a dose of strong seasonings. It results in ribs that are dark, glossy, and so tender that just a tug of the teeth will pull them off the bone. If possible, ask your butcher to cut the ribs into 2-inch lengths, which will make them easier to cook (and to eat). I love these preceded by Pajon (page 80) and, of course, with some Kimchi (page 444) on the side, but you may serve them with white rice and a simple steamed vegetable. Other cuts of meat you can use here: short ribs (which will take considerably longer to cook in step 2).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put a large skillet that can hold the ribs in one layer over high heat and add the ribs and 1 cup water. Boil, turning the ribs occasionally, until the liquid has evaporated, then reduce the heat to medium and brown the ribs in their own fat, turning occasionally, for about 5 minutes.
Step 2
Add the garlic and half the sesame seeds and stir; cook for 30 seconds. Add the sugar, ginger, soy, half the sesame oil, and another 1/2 cup water; turn the heat to medium-high and cook, turning occasionally, until the liquid is thick and dark, about 10 minutes. If the ribs are tender at this point, they’re ready. If not, add another 1/2 cup water and repeat the process.
Step 3
Add salt and pepper and the remaining sesame seeds and sesame oil. Stir once, sprinkle with the scallion, and serve.
