Step 1

Soak the short ribs in cold water for 1-2 hours, changing the water once or twice.

Step 2

Soak some dried shiitake mushrooms in hot water for 30 minutes.

Step 3

Prep your veggies: If using carrots & potatoes, cut them into bigger pieces than the Korean radish. Slice the chili pepper, cut the onion into large chunks, thinly slice the white part of the large green onion and cut the rest into thick strips.

Step 4

Combine garlic, onion, Korean pear, and ginger and blend until smooth.

Step 5

Combine the puree with soy sauce, light brown sugar, mirin, the shiitake soaking water, plum syrup, black pepper, sesame oil, the white part of a large green onion, and dashida (Korean beef bouillon- optional).

Step 6

Fill a pot with cool water then add the ribs. Bring it to a boil- once it starts to boil, cook for 4 to 5 minutes. It will take 10-15 minutes for it to start boiling. Remove scum that floats to the surface.*Use a deep pot that is at least 10 inches in diameter, but 12 inches would be better.

Step 7

Strain the broth into a large bowl and set it aside.

Step 8

Thoroughly rinse the short ribs under cold running water. There will be lots of scum and possibly bone fragments from being cut.

Step 9

Filter the beef broth that was set aside. Reserve about 5 cups (you only need 3, but keep some extra just in case).

Step 10

Add the cleaned short ribs back into the cleaned pot.

Step 11

Cover in the braising sauce

Step 12

Then add about 3 cups of the beef broth. The short ribs should be about 80% covered in liquid, NOT all the way. Add less or more broth as needed.

Step 13

Bring to a boil, then reduce the heat to medium low and cover for 1 hour, stirring occasionally.

Step 14

After 1 hour, skim off as much fat as you can.

Step 15

Add the Korean radish, carrots, potatoes and rehydrated shiitake mushrooms. Cover and continue to braise on medium low heat for 30 minutes, or until the Korean radish is chopstick tender. If too much of the liquid has reduced, you can add a bit more beef broth to keep the short ribs submerged by at least half.

Step 16

Increase the heat to medium high and add the onions, large green onion, and red chili pepper. I also like to add shishito peppers, kabocha, and rice cakes but these are optional. Cook for 15 minutes UNCOVERED. The sauce will reduce a and thicken a little bit.

Step 17

Garnish with sesame seeds and serve with rice and kimchi! This goes best with my mom's bok choy kimchi or cucumber kimchi :)