A rick-sticking Korean New Year’s dish.

Seollal is the most important holiday in Korea – lunar new year! Growing up with a Filipino-Chinese background, I am very familiar with lunar new year and its traditions in my culture. I was fascinated to learn how Koreans place just as much significance on lunar new year – to the point that many traditionally celebrate growing a year older on this day, rather than their actual date of birth!

It should come as no surprise that a feast of dishes is put together in celebration of this important day, so when I got this assignment, I was excited to see what I could whip up. After some input from my sister and consultation with friends… I chose this delicious favourite. Given how cold it still is right now, I thought this rib-sticking, fall-of-the-bone recipe for kalbi jjim would hit the spot! Serve it hot over steamed rice, and you won’t regret it.

새해 복 많이 받으세요 (Sae hae bok manhi bah doo seh yo) – Best Wishes this New Year!

Ingredients

• 2 kg beef short ribs (these are usually sold in packs that are approximately 1 kg, already cut into portions)

• 2 onions, diced large

• 8 cloves garlic, smashed

• 1 tbsp Black peppercorns, smashed

• ½ cup brown sugar

• 2/3 cup soy sauce

• 2 tbsp rice wine vinegar

• 1 tbsp sesame oil

• 2 tbsp chilli oil (ideally one with chilli flakes in it… alternatively you can use chilli flakes)

• 2 tbsp honey

• 3 white potatoes, cut into large chunks

• 2 carrots, cut into large chunks

• 2 bunches enoki or shimeji mushrooms

Method

1. In a large pot, cover the beef, onions, and garlic with water and bring to a boil. Keep this boiling for approximately 45 minutes, and every few minutes skim the surface of the broth to remove impurities.

2. Set aside several cups of the broth, and leave the meat to cool (you can speed up the process by rinsing the meat under cold water).

3. Once cooled, take the pieces of meat and trim away excess fat.

4. In a separate bowl, mix the soy sauce, sugar, vinegar and oils.

5. Return the ribs to the pot and pour the sauce mixture over the meat, followed by approximately 3 ½–4 cups of the broth. Allow this mixture to simmer for another hour.

6. Add in the carrots and potatoes and continue simmering until tender.

7. Close to the end, toss in the mushrooms and stir in the honey. By now, the sauce will have slowly reduced to a thicker consistency.

8. Serve piping hot, with rice, and enjoy!