Sj sourced organic beef short ribs at the Charlottetown, PEI, Farmers Market and built a spectacular Korean dinner around them. There were three elements to the meal: Korean grilled short ribs; fluffy basmati rice; a fiery version of kimchee jigae that was part traditional Korean and part SJ creativity. Here’s how SJ constructed the soup/stew: First he built a savory broth by simmering the short rib bones,leeks, celery, onions, ginger, dried Chinese mushrooms for hours in boiling water. Strained to get rid of bones but saved bits of the meat clinging to them. The broth was then added to slices of raw pork belly, tofu, cooked kimchi, onions, Korean chili paste and Korean chili flakes. Result was a soup/stew with multiple layers of heat and flavor, all delicious. HG added scoops of rice to give it body. Thankfully, SJ made lots of this dish. Had it for lunch the next day with leftover rice. Crowning glory came a day after. SJ added ramen noodles. Delight.
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