Sunday Night Korean

Sunday night we had kalbi jim (Korean braised short ribs, using ribs from our cow) and kimchi, both from recipes in BittmanWorld. I didn't plan particularly well, so I had to make a couple of substitutions when I made the marinade for the ribs on Saturday (an extra shallot for the scallions, a mixture of white wine and xiaoxing wine for the sake).

The kimchi, which we made with a mixture of napa cabbage and daikon radish, turned out great. The ribs were also very tasty, but somehow seemed "unfocused" in their flavor (to the extent that makes sense). This probably is because of the substitutions; the only thing for it is to try the recipe again and do it right. Soon! :-)