Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Soak 1.5 kilograms of bone-in beef short ribs in cold water for 30 minutes, then drain and rinse thoroughly to remove excess blood.

2. 2

   Blanch the rinsed short ribs in a large pot of boiling water for 10 minutes, then drain and rinse again under cold water to remove any impurities and firm up the meat.

3. 3

   In a large mixing bowl, combine 0.75 cup of soy sauce, 0.5 cup of mirin, 0.25 cup of sesame oil, 4 cloves of minced garlic, 1 tablespoon of grated ginger, 0.5 a medium Korean pear (puréed), 2 tablespoons of brown sugar, and 1 teaspoon of black pepper; mix until the sugar is dissolved.

4. 4

   Place the blanched beef short ribs in a large Dutch oven or slow cooker; add 5 pieces of star anise, 1 medium daikon radish (peeled and cut into 2-inch chunks), and 8 dried shiitake mushrooms (rehydrated and stems removed), then pour the braising liquid over the ribs and vegetables and add approximately 4 cups of water or beef broth to just cover the ribs.

5. 5

   Bring the mixture to a simmer over medium-high heat on the stovetop, then reduce the heat to low, cover tightly, and simmer for 2.5 to 3 hours, or until the beef is very tender; alternatively, cook in a slow cooker on low for 6-8 hours.

6. 6

   Skim any excess fat from the surface, garnish with 2 stalks of chopped green onions, and serve hot with steamed rice.