Maple syrup and gochujang (fermented Korean chile paste) might not be a combination you see everyday, but trust us: when added to a big pot of braised beef short ribs, they’re a match made in culinary heaven. A recipe from New England fan-favorite and multiple JBF Award nominee Matt Jennings, this comforting dish was served at Jennings’s most recent Beard House dinner to rave reviews. For his home-cook version, Jennings suggests you serve the fork-tender short ribs with steamed rice and kimchi to up the umami factor.
View all upcoming Beard House event menus and book your seat at jamesbeard.org/events.
--
Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.
