Step 1

Transfer the short ribs to a large bowl or pot and add enough water until all the short ribs are completely submerged in water. Let the short ribs soak in the water for about an hour. Then drain the water and rinse the short ribs under running water.

Step 2

With a sharp knife, make 3 slits in the short ribs. Tip: Make sure to cut against the grain

Step 3

Then bring a large pot of water to boil. Add the short ribs to the pot and let them boil for about 10 minutes. As the short ribs are boiling, you'll begin to see dark grey-ish foamy scum float to the top. This is what we're trying to get rid of! Drain the short ribs and rinse them under running water. Then set the short ribs aside.

Step 4

In a bowl, whisk together the soy sauce, brown sugar, matsool (or mirin), garlic, ginger, scallions, sesame oil and black pepper.

Step 5

In a large dutch oven, add the short ribs, sauce and 7 cups of water. Then set the stove to medium heat and cover the pot with a lid. Cook the short ribs for about 1 hour until the braising liquid is reduced. Add the remaining water, one cup at a time, to the pot about every 20-25 minutes as the braising liquid will reduce. TIP: The short ribs should be braising in a gentle boil so adjust the heat accordingly. Check the short ribs about every 20 minutes to make sure the braising liquid isn't reducing too quickly. If the water is evaporating too quickly, lower the heat and add a bit more water. Skim off any excess oil with a ladle.

Step 6

Then add the dates, onions, carrots, dates and radish to the pot and cook for an additional 15 minutes over medium heat.

Step 7

Finally, add the shitake mushrooms, scallions and shitake mushrooms to the pot and cook for an additional 10 minutes.

Step 8

Transfer the galbi jjim to a bowl and garnish with additional chopped scallions, red chili peppers and toasted sesame seeds. Serve with a warm bowl of rice and enjoy!