Kimchi- and Red Wine-Braised Short Ribs (Kalbi-Jjim)

For her version of kalbi jjim (or galbi jjim), a classic Korean fall stew, Gage and Tollner chef Sohui Kim braises short ribs in kimchi, mirin, and red wine. Sweet dates, roasted chestnuts, and brown sugar lend the rich broth a lavish savory-sweetness.

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