Braised Korean Short Ribs with Root Vegetables

Soak the beef short ribs in cold water for at least 30 minutes, changing the water once or twice, to remove impurities. Drain well.

In a large pot, blanch the soaked ribs in boiling water for 5-7 minutes. Drain, rinse the ribs under cold water, and clean off any scum or small bone fragments. Set aside.

Prepare the braising sauce: In a large bowl, combine the soy sauce, brown sugar, minced garlic, minced ginger, grated Asian pear, grated onion, 2 tablespoons of mirin, 1 tablespoon of sesame oil, and 1 teaspoon of black pepper. Mix well.

In a large heavy-bottomed pot or Dutch oven, add the blanched ribs and pour the prepared sauce over them. Add 1 liter of water, ensuring the ribs are mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.

While the ribs are braising, prepare the root vegetables. Cut the carrots and Korean radish into large, bite-sized chunks. You can also add dried shiitake mushrooms if using.

After 1.5 hours, add the carrots and Korean radish to the pot. Continue to simmer, covered, for another 45-60 minutes, or until the ribs are very tender and the vegetables are cooked through.

Uncover the pot and continue to simmer for 15-20 minutes, allowing the sauce to reduce and thicken slightly. Taste and adjust seasoning if needed.

Garnish with chopped green onions and a sprinkle of sesame seeds before serving hot with rice.