Roy Choi’s Braised Short-Rib Stew

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https://cooking.nytimes.com/recipes/1015300-roy-chois-braised-short-rib-stew?smid=fb-nytdining&smtyp=cur&fbclid=IwAR1glBqCXWy9b3G5y-Aqw2BgQI6tLLMKh9zyFOg7MapyY_NRBTpSSekU7p8
Here is an adaptation of the Korean braised-short-rib stew known as galbijjim, a staple of neighborhood potlucks and church suppers and, in the words of the Los Angeles chef Roy Choi, “that meal from home that every Korean kid says his or her mom does best.” His recipe (well, my version of his recipe, which is his version of his mom’s) is rich and deeply flavored, thickly sauced and pungent with sugar, spice, soy and garlic. It is the sort of meal you could put together on a weekend afternoon and serve for nights to come. It is the best sort of family food.

https://cooking.nytimes.com/recipes/1015300-roy-chois-braised-short-rib-stew?smid=fb-nytdining&smtyp=cur&fbclid=IwAR1glBqCXWy9b3G5y-Aqw2BgQI6tLLMKh9zyFOg7MapyY_NRBTpSSekU7p8
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