Short Rib Kimchi Stew
En cet Jour Américain de Merci Donnant qui vient de passer, même si on à Singapour ne le célèbre pas, et même si le monde entier est essentiellement une énorme merdier en ce moment, c'est aussi un moment opportun pour exprimer notre gratitude pour tout cela. Il est incontestable que cette année a été extraordinaire. Pour moi, cette année a commencé extraordinairement terrible, mais le travail à la maison était une extraordinaire don du ciel, et maintenant, ça se terminera extraordinairement bien. Et pour laquelle je suis reconnaissante. Après la pluie, le beau temps, c'est vrai.
Mais surtout, je suis le plus reconnaissante pour la naissance de Mon Bou, car c'est aussi aujourd'hui son anniversaire. C'est fortuit que pour le jour de l’action de grâce, je rends grâce pour la meilleure chose de ma vie, Mon Mari et mon coeur ❤ #reconnaissante
Et sur une note moins profonde et beaucoup et beaucoup plus superficielle, je suis aussi très reconnaissante pour les réductions du Black Friday mdrrrr
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It is The Husband's birthday today. I remember because my trusty iPhone calendar reminded me so. #bestwifeever 😜😁😁 (to be perfectly honest, the reminder was keyed into my phone because I'd forgotten his birthday one year, and deserted the poor man to go out gallivanting with my girlfriends🙈 my horrified girlfriend had, after much admonishment, insisted on setting the loudest possible alarm on my phone so I'd always remember his birthday 😅)
So, being the awesome wife that I am, I'd asked him if he'd like for me to cook any of his favourite dishes, but he declined. He swears it's not because my cooking sucks, but that he really doesn't want to have to do any washing on his birthday (the man can't cook to save his life but he's redemptively a first-rate dishwasher). Far more plausible: he's a smart, peace-loving man who knows all too well the consequences of being 100% truthful about his wife's cooking.
But I thought I'd commemorate The Husband turning middle-aged with a dish he claims is one of his favourites. A riff on the original kimchi jjigae recipe posted ages ago, this version uses short ribs and a veal stock base instead of the chicken-anchovy one so it's much more robust and full-bodied. "Perfectly splendid" for the rainy monsoon season we're well into eh?? (😉 when u get it)
Ingredients (feeds 4):
24 beef short ribs (I apportioned about 6 short ribs per person)
1kg old kimchi
500gm fresh kimchi
2 cups chanterelles
2 cups porcini mushrooms
5 tbsp-heaps Korean sweet-spicy red pepper paste (gochujang)
2 tbsp Korean red pepper powder (gochugaru)
1L veal stock
1 large yellow onion, minced
5 cloves garlic, minced
1 tbsp sesame oil
1 tbsp canola or peanut oil
handful of dangmyeon (Korean sweet potato noodles)
sesame seeds for garnishing
Directions:
1) Blanch short ribs in salted boiling water, on high heat, for about 5 minutes. Drain, rinse, and set the short ribs aside.
2) Using the large pot to house the entire stew, fry onions in pre-heated sesame oil-peanut oil blend, on medium-high heat until translucent, about 3 minutes.
3) Add garlic, and fry until fragrant, about 1 minute.
4) Add kimchi, and dry fry until it's "toasty", about 6 minutes.
5) Add gochujang, and blend in, frying for about 3 minutes.
6) Add chanterelles.
7) Add porcini.
8) Add chicken and veal stock, as well as the pre-blanched beef short ribs. Bring to a boil and then lower to a simmer, with the lid slightly ajar, for at least 45 minutes or until ribs are fall-off-the-bone tender.
9) Before serving, add in the sweet potato noodles to cook through, about 3 minutes.
10) Serve with a sprinkle of gochugaru (skip this if you can't take the heat) and sesame seeds.
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