– 3 pounds meaty beef short rib – ▢1/2 onion – ▢3 - 4 thin ginger slices (about 1-inch rounds) – ▢5 garlic clove – ▢2 white parts of scallion Braising Liquid: – ▢1/2 cup soy sauce – ▢2 tablespoons sugar adjust to taste – ▢2 tablespoons honey – ▢1/4 cup cooking rice wine (or Korean matsul/mirim or mirin) – ▢1/2 medium Asian pear grated (about 1/2 cup) – ▢1/2 small onion grated


– 1 tablespoon minced garlic – ▢1 teaspoon grated ginger – ▢1/2 teaspoon black pepper – ▢2 tablespoons sesame oil Vegetables: – ▢10 ounces Korean radish cut into large chunks (about 1-1/2-inch cubes) – ▢3 - 4 dried shiitake mushrooms soaked and quartered – ▢1 large carrot cut into large chunks (about 1 inch long) – ▢2 green parts of scallion

Extra fat should be removed. To drain blood, rinse the ribs and let them rest in cold water for 30 minutes. Drain.  


Heat 5 cups of water and the onion, ginger, garlic, and scallion white pieces in a big saucepan over high heat. Add the short ribs and boil uncovered, skimming the froth.   

Let cook for 10 minutes on medium high. Reserve the stock and plate the ribs. Drain and fat-skim the stock. (Refrigerating stock helps fat solidify for easier removal.  

With freezer space, the procedure goes faster.  All braising liquid ingredients except sesame oil should be mixed. Ribs back in pot. Pour and swirl braising liquid over meat.  

The ribs can be prepared the day before and braised when ready to serve. While waiting, prepare veggies and garnish.  

Give the ribs 2.5 cups of conserved stock. Cover and boil over medium heat. Boil ribs for 20–30 minutes, depending on thickness. Add radish, mushrooms, and carrots. Keep boiling covered for 20 minutes.  

Add optional garnishes. Return to boil, uncovered, for 10 minutes until sauce thickens and meat is cooked but not falling apart. Stir in the sesame oil and green scallions before turning off the heat.