Active Time

　　20 min

　　Total Time

　　1 day

　　A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor and results in incredibly tender meat that pulls easily away from the bone.

　　

Ingredients

Makes 6 to 8 servings

　　1/4 cup sesame seeds, toasted and cooled completely

　　1 bunch scallions, trimmed and finely chopped

　　6 garlic cloves, minced

　　1/2 cup soy sauce

　　1/4 cup packed light brown sugar

　　3 tablespoons gochujang (Korean hot-pepper paste)

　　1 tablespoon Asian sesame oil

　　6 pounds beef short ribs or flanken

　　3 cups water

　　1 (2-inch) piece peeled fresh ginger, smashed

　　Accompaniment: kimchi

　　

Special Equipment

an electric coffee/spice grinder

　　

Step 1

Grind sesame seeds to a coarse powder in grinder. Reserve 1/4 cup scallion greens, then whisk together remaining scallions, garlic, soy sauce, brown sugar, hot-pepper paste, sesame oil, and 2 tablespoons sesame-seed powder in a large bowl. Reserve remaining sesame-seed powder for serving. Add short ribs to soy sauce mixture, rubbing mixture into them. Transfer ribs to a large sealable plastic bag and seal bag, pressing out excess air. Marinate, chilled, at least 8 hours.

　　

Step 2

Transfer ribs to a wide 6- to 8-quart heavy pot and add water and ginger. Simmer, tightly covered, until ribs are very tender, about 3 hours.

　　

Step 3

Transfer ribs to a platter using tongs and keep warm, covered with foil. Skim fat from sauce and pour sauce through a sieve lined with a dampened paper towel into a bowl, then discard solids. Serve ribs with sauce in shallow bowls and sprinkle with reserved scallion greens and remaining sesame-seed powder.

　　Cooks' Note

　　Ribs can be marinated up to 1 day. Ribs can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Remove fat from sauce, then reheat, covered, over moderate heat and proceed with recipe.