- 3½ lbs whole short ribs
- 4 dried shiitake mushrooms
- ¼ small radish
- 1 small carrot
- 1 small Korean pear
- 8 garlic cloves
- ½ green onion
- 1 tsp grated ginger
- 1 cup soy sauce
- 1 large spoonful brown sugar
- 1 tsp black pepper
- 1 tsp grated sesame seeds
- 1 tbsp Korean corn syrup
Short Rib Preparation
- Rinse off short ribs in cold water.
- Submerge short ribs in a pot of cold water for at least 2 hours and store in the refrigerator. Make sure to change the water at least every hour or whenever the water gets murky. This will remove as much blood from the short ribs as possible to clean the meat, make the meat more tender and remove any remaining small bone shards from when the meat was cut.
- Boil short ribs for 45 minutes. Check that the short ribs are done by poking them with a fork or knife to see if they are cooked throughout. Do not overcook since the short ribs will be cooked more thoroughly in a later step.
- Remove short ribs from pot, trim any excess fat, and place them in a bowl.
- Strain the beef broth and set aside. The beef broth will be used in a later step when making the marinade.
- Soak dried shiitake mushrooms in lukewarm water for 30 minutes to 1 hour until they become soft.
- Cut carrot and radish in small 1-inch chunks. Boil the chunks for 5 minutes in boiling water to soften them slightly. Do not overcook since they will be cooked more thoroughly in a later step.
- Squeeze water from soften shiitake mushrooms. Cut off the mushroom stems and chop mushroom caps in halves.
- Mix soy sauce, black pepper, brown sugar, minced garlic, grated ginger, chopped green onions, sesame seeds, grated Korean pear, Korean corn syrup, and 1 cup of beef broth into a large bowl.
- Dip short rib and vegetables into marinade and place in large shallow pan or large pot, alternating between short ribs and vegetables.
- Cook on high heat, uncovered, for 10 minutes or until boiling. Then, cook on medium heat, covered, and simmer for another 30 minutes until done.