Akira Back is a native of Korea and a former professional snowboarder who turned his attention toward cooking and rose to his current position: chef of the Yellowtail Japanese Restaurant & Lounge at the Bellagio in Las Vegas. Here are Back’s recipes for braised short ribs and cucumber kimchee.
Recipe: "Kalbi jjim," or braised short ribs (on this page) Recipe: Cucumber kimchee (on this page)Cooking instructions, Part 1:
Soak beef short ribs in room temperature water for 5 minutes; take out of water and dry well with paper towel until completely dry. Season beef well with salt and black pepper then completely dust with corn starch. On stove top, heat a large pot on medium high with vegetable oil. Place beef short ribs into the pot and sear until dark brown.
Cooking instructions, Part 2:
After beef short ribs are properly seared, combine all ingredients in Part 2 into pot and turn stove to low to simmer for 4-hour braise. Immediately remove beef short ribs from pot and strain its contents through a fine strainer and return just the liquid and beef short ribs to the pot over low heat.
Cooking instructions, Part 3:
Heat garnishes — carrots, potatoes and quail eggs — in the large pot for 5 minutes to cook.
Serves 4 portions.
Combine all ingredients in Part 2 except Korean pepper flakes. Completely blend well until the contents reach a smooth texture. Place the kimchee base contents in a medium bowl, add Korean pepper flakes and fold until completely mixed in.
To assemble: Mix sliced cucumbers and kimchee base and toss well.
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