New Nytimes Han Oak Galbijjim

New Nytimes

YIELD: 6 servings

TIME: 2 hours

Korean, Meat, One Pot, Coca Cola, Gochugaru, Kale, Radish, Short Rib, Main Course

This is a house cook's interpretation of the short-rib stew the culinary specialist Peter Cho serves at Han Oak, the lovely homestyle Korean café in Portland, Ore., that he runs with his significant other, Sun Young Park. It is fragrant and sweet, with profound caramelized flavors that come to some degree from simmering the meat and vegetables independently before consolidating them in the braising fluid. Cho fries rice cakes before adding them to the stew, yet you can simply slide them in plain, on the off chance that you like. In any case, the expansion of greens toward the end gives the dish an energizing splendor, a zip that numerous galbijjims need.

New Nytimes

preparation                                                        INGREDIENTS

Step 1 Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.

3 pounds mixed root vegetables, such as carrots, parsnips, onions and sweet potatoes, peeled and cut into 1-inch pieces 5 tablespoons neutral oil, like canola or vegetable oil  Kosher salt  Freshly ground black pepper, to taste

Step 2 While the vegetables and ribs cook, place a large Dutch oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes.

4 pounds bone-in short ribs, cut by a butcher into 2-inch pieces 2 medium-size Asian pears, peeled, cored and diced 1 large red onion, peeled and diced 12 cloves garlic, peeled and roughly chopped

Step 3 Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot.	2 tablespoons roughly chopped ginger 3 cups chicken stock 1 12-ounce can Coca-Cola ¼ cup honey ½ cup soy sauce
Step 4 Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender.	¼ cup rice-wine vinegar 2 tablespoons gochugaru (Korean chile flakes), or to taste 4 cups roughly chopped kale, optional

Step 5 When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender.	1 pound Korean rice cakes, optional 1 tablespoon toasted sesame oil 3 scallions, trimmed and both white and green parts thinly sliced
Step 2 Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.	3 radishes, trimmed and thinly sliced  Sesame seeds, to taste