Provided by: Chef Sohui Kim
Black rice (available at Asian markets)
Pat of butter
In a rondeau. Season ribs lightly with salt and pepper (as soy is salty) on all sides, and sear well on all sides. Set aside.
In same rondeau, add a little canola oil and sauté diced onion, crushed garlic, and the ginger for 5 minutes, until soft.
Add red wine and let reduce by half.
Add brown sugar, soy sauce, mirin along with water (or chicken stock, if using) and bring to boil. Give a taste- should be nice and sweet and salty.
Add diced pickled daikon or kimchee (optional)
Add back the ribs. Liquid should come up at least 3/4 up the sides of ribs. Reduce to slow, low simmer for 2 1/2 hours, covered. Check after 2 hours to see if it’s falling off the bone but not falling apart.
Strain sauce and skim off fat.
Serve rib with bone on a mound of black rice with three points of fresh julienned kimchee around it with sauce. Top with pat of butter and crushed chestnuts.(Published 2008)