Korean Braised Beef Short Ribs

Instructions

1. Prepare the ribs
   Place the short ribs in a large bowl and cover with cold water. Let soak for 1 hour to draw out excess blood, changing the water once halfway through. Drain and pat dry with paper towels.
2. Make the marinade
   In a large bowl, combine soy sauce, brown sugar, mirin, sesame oil, grated Asian pear, minced garlic, grated ginger, and gochugaru (if using). Mix thoroughly until the sugar dissolves.
3. Parboil the ribs
   Place the ribs in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer for 5 minutes. This removes impurities and excess fat. Drain the ribs and rinse under cold water.
4. Braise the ribs
   Transfer the cleaned ribs to a large, heavy-bottomed pot. Pour the marinade over the ribs and add enough water to just cover the meat (about 3-4 cups). Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes, or until the meat is tender but not falling off the bone.
5. Add vegetables
   Add the onion, carrots, and potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes until the vegetables are tender and the meat is very soft.
6. Reduce the sauce
   Remove the lid and increase heat to medium-high. Simmer for 15-20 minutes to reduce the sauce until it thickens and becomes glossy. Gently stir occasionally to prevent burning.
7. Serve
   Transfer the ribs and vegetables to a serving dish. Spoon the sauce over the top. Garnish with toasted sesame seeds and sliced green onions. Serve hot with steamed rice.