This traditional Korean short-rib recipe is a delicately flavored dish that employs basic Korean techniques unfamiliar to many western cooks.

Joan Namkoong, author of “A Korean Kitchen,” learned to make it while in Seoul.

KALBI TCHIM II (BRAISED SHORT RIBS)

By Joan Namkoong (“A Korean Kitchen,” Mutual Publishing)

• 3 pounds beef short ribs, thick cut with bone
• 1 carrot
• 1 small daikon (white radish)
• 1 onion
• 2 to 3 whole dried red chili peppers
• 6 whole chestnuts, peeled
• >> Sauce:
• 1/2 cup shoyu
• 2 tablespoons rice wine
• 2 tablespoons sugar
• 2 tablespoons honey
• 4 teaspoons minced garlic
• 2 tablespoons minced green onion
• 1/4 cup grated Asian pear

Remove fat and gristle from meat. Soak in cold water for 1 hour; this removes blood.

Cut carrot and daikon into 1-1/2-inch chunks. Using paring knife, pare corners of each piece so they are rounded. Cut onions into 8 pieces.

Drain ribs and place in pot. Add water to cover and, over high heat, bring to a boil. Boil 3 to 5 minutes to allow scum to rise to the surface. Remove from heat, drain and rinse.

Clean pot and return ribs to pot. Cover with fresh water and place over high heat.

Mix sauce ingredients and add to pot. Add carrots, daikon, onion, chili peppers and chestnuts. Bring to a boil, reduce heat to medium and cook, covered, about 2 hours or until meat is fork tender.

If there is a lot of liquid, remove cover and bring to a boil to reduce and thicken sauce. Serves 4.

>> Note: If you are braising the short ribs a day ahead of cooking, do not add vegetables and chestnuts. Cook ribs until almost fork tender, remove from heat, cool, cover and refrigerate overnight. The next day, remove fat. Place over medium heat and bring to a gentle simmer. Add vegetables and chestnuts; cook about 1 hour.

Nutritional information unavailable.

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