Braised short ribs with bachelor radish kimchi from The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi by Lauryn Chun and Olga Massov

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Notes about this recipe

  • stepharama1 on August 10, 2022

    I made this with Kkakdugi rather than the bachelor radish kimchi. I also cooked it in the pressure cooker (adding only 1/4 cup of stock and cooking for 39 minutes and finishing with the lid off ) and it was sensational! The pressure cooker pushed the flavors through the meat and the flavors melded wonderfully. I will definitely make this again.

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