My dad and I prefer to collaborate over truffles and trifles than roast or risotto. That’s why our little blog is called Baking Genes:) Quality control is so much more fun when lots of butter and sugar are involved… not to mention chocolate!
But from time to time, I get the urge to experiment with savory dishes. This particular recipe has been well-received on multiple (exactly 3) occasions and I am proud to share it with you. Here, I present my Korean braised short ribs.