Roy Choi's take on a Korean staple.
1/2 cup chopped scallions
1 1/2 cups soy sauce
1/4 cup chopped peeled fresh ginger
1/2 white or yellow onion, peeled
1/2 cup garlic cloves, peeled
1/2 cup sugar
1/2 cup mirin
1/2 cup fresh orange juice
1/2 cup apple juice
4 cup water
4 lb short ribs, soaked in cold water in the refrigerator overnight
8 oz shiitake mushrooms, stems discarded
1 cup jarred chestnuts, peeled
1 cup cubed taro
1 cup carrots in large dice
1 cup cubed butternut squash
Step 1: In a blender or food processor, combine all the ingredients for the sauce except 3 cup of water and purée. Add the puréed sauce, plus the remaining 3 cup water, to a large pot, stir and bring to a boil.
Step 2: Meanwhile, remove the soaked ribs from the fridge, drain, rinse again and drain again.
Step 3: Score the ribs across the top of the meat in diagonal slashes. When the sauce has come to a boil, add the ribs. Lower the heat to simmer and cover the pot.
Step 4: Let the sauce and the ribs cook for at least 2 hours over low heat, then add the vegetables, replace the cover and simmer for another 30 minutes or so, until the meat is tender and the vegetables are cooked but retain their integrity.
Step 5: Serve with rice.
See more recipes from L.A. Son.
Reprinted with permission from L.A. Son: My Life, My City, My Food (2013, Harper Collins Canada)