Seared short ribs with quick kimchi and sesame salt from Dining In: Highly Cookable Recipes (page 222) by Alison Roman

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Accompaniments: Cucumbers and kohlrabi in crunchy chili oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought kimchi for the book‘s "Quick Kimchi", and mint for cilantro.

  • lauren_4w5d7n on March 28, 2026

    meat flavor was very good but would cook at medium low d/t burning outside but raw interior

  • mlonigan on February 03, 2026

    Good combo, but I ended up cutting the meat off the bone and re-searing it because it was a bit too rare at first.

  • ginger2212 on February 15, 2022

    Not a fan of this method - at all. The meat burned substantially but it still was raw on the inside. The flavors were promising, but the dish was a waste.

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