Valerie Erwin Is a Steward of Rice History.

Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes.Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.. Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes.

Return the ribs and any accumulated juices to the pot.Add the reserved marinade, broth, and 6 cups of water; bring to a boil.Cover and simmer over moderately low heat for 1 hour, skimming occasionally.

Uncover and simmer for 1 hour longer, stirring and skimming occasionally.. Add the daikon, carrots, and potatoes to the stew and sim­mer briskly until the meat is very tender, the vegetables are tender, and the sauce is thickened, 30 minutes longer..Meanwhile, in a medium nonstick skillet, heat 1 tablespoon of the sesame oil over moderately high heat.

Add half of the kimchi and cook, turning occasionally, until golden and lightly caramelized.

Repeat with the remaining sesame oil and kimchi..Originally appeared: March 2013.Whether it's a hearty.

potato-leek soup.to warm you up in.

or a refreshing chilled tomato soup for summer,.delivers year-round comfort.