Korean Short Ribs

My go to place for Korean recipes when my mom isn't reachable via phone is Maangchi. I adapted one of her recipes for my favorite short ribs dish.

INGREDIENTS

  • 2lbs of beef short ribs (My favorite butcher in my area is The Local Butcher Shop
  • water
  • 1/4 cup soysauce
  • 8 cloves garlic, minced
  • 1 small bunch of garlic chives, chopped 1.5" sections
  • 2 T mirin
  • 1 T dark brown sugar
  • 2 large carrots
  • baby potatoes
  • 4-5 fresh shiitake mushrooms, sliced
  • 2 T brown rice syrup
  • 1 T sesame oil
  • 1 -2 tsp sesame oil to taste
  • 1 tsp black pepper

HOW TO:

  1. Soak your short ribs in cold water for 45 minutes, rinsing 3-4 times
  2. In a large pot, boil water, then drop the ribs in. Boil for 10 minutes.
  3. Remove the water and rinse with cold water, removing all the gunk.
  4. Clean out your pot and put the short ribs back in.
  5. In a bowl, mix 2 cups of water, soy sauce, minced garlic, onion, mirin, and brown sugar. Pour over your short ribs in the pot.
  6. Boil for 20 minutes.
  7. The veggies are traditionally carrots and white radish cut into ball shapes. I like using tiny potatoes. You can peel them, but I don't mind leaving the skin on. 
  8. Add potato, carrot, and mushrooms to the pot and let simmer for 1 hour, stirring occasionally and ladling the liquid over the meat.
  9. Check if the meat is done by poking it with a chopstick or utensil of your choice. The meat should give easily.
  10. Add brown rice syrup, sesame oil, pepper. Heat til the sauce thickens
  11. Take your your meat and veggies from the pot and put in a serving plate to eat.