Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian
The recipe Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian can be made in around
Kimchi and Red Wine Braised Short Ribs Kalbi Jjim
Ingredients
- 5 lb. bone-in beef short ribs, cut “English-style” into 2- by 3-in. pieces
- 1 large white onion (8 oz), peeled and quartered
- 8 garlic cloves, peeled
- ⅓ cups peeled, sliced ginger
- 1 cup (8 oz.) coarsely chopped kimchi, with juice
- ¾ cups soy sauce
- ½ cups light brown sugar
- ½ cups mirin
- ½ cups dry red wine
- 1 tsp. freshly ground black pepper
- 2 cups coarsely chopped carrots
- 2 cups coarsely chopped Korean radishes
- 1 cup (6 oz.) roasted, peeled chestnuts
- 7 dried jujubes
- 1 large egg
- Neutral oil, for frying
- 1 tbsp. pine nuts
- 1 tbsp. Korean chile threads
- ⅓ cups thinly sliced scallions
Instructions
Kimchi- and Red Wine-Braised Short Ribs (Kalbi-Jjim) serves 8 original recipe by Saveur.
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