Step 1

Soak the dried shiitake mushrooms in very hot water for 20 minutes to rehydrate. When soft, remove and slice (discarding the stems). Reserve the mushroom soaking water.

Step 2

Preheat oven to 325 degrees F (163 C).

Step 3

Add the Asian pear, garlic, and ginger to a food processor. Puree until smooth. Add a couple tablespoons water if needed for a smoother texture.

Step 4

Make the Braising Liquid. Mix the pear puree in a large bowl with the soy sauce, mirin, dashi, and 1 cup reserved mushroom soaking liquid. Set aside.

Step 5

Heat the oil in a large oven-safe pot or Dutch oven to medium heat. Season the short ribs with salt and pepper (and 1 tablespoon gochugaru, if using). Sear the ribs 2-3 minutes per side (in batches, if needed) to brown them. Set them aside on a plate.

Step 6

To the same pot, add the onion, celery, and red chilies. Cook 4-5 minutes to soften.

Step 7

Return the short ribs to the pot along with any accumulated juices, then pour in the braising liquid. Add 1 tablespoon gochugaru (optional, for spicy).

Step 8

Cover and bake for 1 hour. Alternatively, you can cover and simmer on low heat.

Step 9

Skim any fat from the top of the pot, if desired, then cover again and braise for 1 more hour. Check the short ribs for doneness. They should be fork tender and ready to fall off the bone. You may need more time depending on the size of the ribs.

Step 10

Skim again if desired (you can also remove the ribs, strain the solids from the liquid for a smoother sauce), then add the potatoes and carrots. Bake (or simmer), uncovered, 15-20 minutes, or until the vegetables are tender.

Step 11

Serve.