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GOODNESS
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
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Recipe

Korean-Style Short Ribs

serves
prep time: 10
cook time: 660

ingredients

  • 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 ginger, smashed
  •  ,
  • Special equipment: an electric coffee/spice grinder
  • Accompaniment: kimchi

directions

Grind sesame seeds to a coarse powder in grinder. Reserve 1/4 cup scallion greens, then whisk together remaining scallions, garlic, soy sauce, brown sugar, hot-pepper paste, sesame oil, and 2 tablespoons sesame-seed powder in a large bowl. Reserve remaining sesame-seed powder for serving. Add short ribs to soy sauce mixture, rubbing mixture into them. Transfer ribs to a large sealable plastic bag and seal bag, pressing out excess air. Marinate, chilled, at least 8 hours.

Transfer ribs to a wide 6- to 2 gallons heavy pot and add water and ginger. Simmer, tightly covered, until ribs are very tender, about 3 hours.

Transfer ribs to a platter using tongs and keep warm, covered with foil. Skim fat from sauce and pour sauce through a sieve lined with a dampened paper towel into a bowl, then discard solids. Serve ribs with sauce in shallow bowls and sprinkle with reserved scallion greens and remaining sesame-seed powder.

Cooks' notes:

Ribs can be marinated up to 1 day.

Ribs can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Remove fat from sauce, then reheat, covered, over moderate heat and proceed with recipe.