Here is a recipe for Korean beef stew. It is wide cut short ribs that are slow cooked so that the meat is soft enough to melt off the bone. Make sure to make a little too much, because leftover stew tastes really good as the sauce continues to reduce and the flavor gets richer. But that’s pretty hard because the stew will go really fast.
Kalbi Jjim
3.5 lb bone-in beef short ribs (1 package from a Korean market of short ribs for stew)
tap water to fill a large pot
2 onions, chopped
4 cloves minced garlic
1 chopped pear or apple (or 2.5 tbsp corn syrup or apple/pineapple juice)
5 tbsp sugar
4.5 cups water
2/3 cup soy sauce
2.5 tbsp sesame oil
3 carrots peeled and chopped
2 potatoes peeled and chopped
salt and pepper to taste
1. Add the ribs to a large pot and fill with tap water. Let the ribs soak for an hour to remove blood. Drain ribs and discard the water.
2. Add the onion, garlic, pear, sugar, water, soy sauce and sesame oil to the pot with the ribs.
3. Bring to a low boil on medium high heat, then reduce to a simmer and heat for 2.5 hours. Stir and skim off any accumulated fat off the top every half hour.
4. Add the carrots and potatoes and simmer for another half hour, or longer if necessary to make them soft.
5. Portion out scoops of meat, vegetables, and sauce, but don’t eat the sauce alone. Add salt and pepper to taste before serving. You can also top with sesame seeds.
Keep your leftovers in the pot with a cover. The fat will congeal over everything, but if you heat it for a few minutes on medium-low heat, it will look normal again.