• prep: 20 min
• cook: 24 hr
• total: 24 hr 20 min

servings:

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.

• 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
• an electric coffee/spice grinder

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