Beef Short Rib Kimchi Jjim – Using Rendered Pork Fat for the Maillard Effect Creates an Incredibly Deep Broth

Steps

1. 1

   Soak the beef short ribs in cold water for 30 minutes to draw out blood, then drain in a strainer

2. 2

   Place pork fat in a pan and cook over medium heat for 5 minutes to render the fat

3. 3

   Leaving 5 tablespoons of rendered fat, sear one side of the ribs on high heat to develop the Maillard reaction

4. 4

   Add ssamjang and stir-fry on medium heat for 30 seconds, then add minced garlic, chili flakes, sugar, black pepper, beef broth, and soup soy sauce

5. 5

   Layer kimchi, beef short ribs, kimchi, green onion, and chili peppers in a pot; bring to a boil, reduce to medium heat, cover, and cook for 40 minutes

6. 6

   Plate and serve; add fermented seafood (jeotgal) to taste if desired