Step 1

Bring a pot of water to boil. Add the short ribs and parboil for 10 minutes. Drain and rinse with hot water. Set aside.

Step 2

For the sea kelp stock; put a large piece of sea kelp into the 4 cups of water in a sauce pan; bring it to boil. Reduce the heat to low and simmer for 5 minutes. Remove the sea kelp and reserve 2-1/2 cups of sea kelp stock; set aside.

Step 3

Put onion, pear, kiwi, garlic, soy sauce, dark brown sugar, and rice wine in a blender. Pour 1/2 cup of sea kelp stock and puree until smooth.

Step 4

In a large dutch oven or heavy bottom pot, put the ribs and pour the vegetable fruit puree over. Add the remaining 2 cups of sea kelp stock, ginger puree, sesame oil, and pepper; mix well. Bring it to boil over high heat. Cover, reduce the heat to low, and simmer for 1-1/2 hours.

Step 5

Meanwhile, soak shiitake mushroom in water for 30-40 minutes. Gently squeeze out excess water.

Step 6

Optional: using a small paring knife, round the cut edges and corners of carrot and radish pieces to smooth out.

Step 7

Add the mushrooms and vegetables into the pot; stir and continue to simmer for another 30-40 minutes, covered. Open the lid slightly in the last 10 minutes of simmering. When the vegetables are fork tender, remove from the heat and skim the extra fat on top, if needed.

Step 8

Let the galbi-jjim rest in a pot for 10 minutes. Transfer it to a large serving dish and sprinkle with chopped pine nuts (or walnuts) as a garnish. Serve warm with rice.