When people use the term 'comfort food' this is what they mean
My Grandma Ham makes me these Korean braised short ribs, or, exactly once a year on my birthday. She always outdoes herself for the occasion—there is also, a nourishing seaweed soup traditionally eaten on birthdays; and some kind ofhas always been the crown jewel of this once-yearly meal. It's a beautiful example of the economy of traditional Korean cooking, which relies on endless combinations of the same 5 to 10 pantry staples to create dozens of different dishes.
Last summer, my grandma and I waded through bits of broken Korean and English to cobble together what I think is a pretty faithful re-creation of her recipe. I say "pretty faithful" because I'm fairly certain this is the first time she's ever shared this recipe with another human, as she is the special kind of controlling grandma who will ban everyone away from the kitchen while she's at work, then grumble about how no one is helping her.
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