Korean Spicy Braised Short Ribs

Makes about 4 servings.

Ingredients

Main Ingredients

• 1 Kg (2.2 lbs) beef short ribs (English style cut)
• 1/3 radish (daikon)
• 5 shiitake mushrooms
• 1-2 large carrots
• 2 green chillies
• 1 stalk of large scallion
• 1 cup rice cakes (tteokbokki style)
• some sweet potato vermicelli (Optional)¹

Cooking Meat Ingredients

• 2 liters (8 cups) water
• 1 stalk of large scallion cut into 2-3 chunks
• 5 cloves of garlic
• 1 onion cut into quarters or eighths
• 1 dried red chilli
• small amount of whole peppercorns

Sauce Ingredients

• 8 Tbsp soy sauce
• 4 Tbsp gochugaru (고추가루)
• 5 Tbsp mirin (맛술)
• 3 Tbsp sweetner (plum syrup or corn syrup or agave syrup)
• 3 Tbsp sugar
• 1 Tbsp minced garlic
• 1/2 Tbsp fresh garlic juice
• small amount of ground pepper

Directions

1. Place the short ribs in a bowl of cold water for about 1 hour to get the blood out.
2. Then, blanch the ribs in hot water and rince in cold water.
3. In a dutch oven or large pot, add the short ribs and all the ingredients for cooking meat. Let it boil with a lid for 1 hour.
4. Prepare the sauce in a large bowl by mixing all the suace ingredients together. Set aside.
5. After boiling for about an hour, remove the ribs from the pot and remove any excess fat and tendons. Then, add the short ribs into the bowl of sauce and mix well.
6. Strain the liquid used for boiling the meat. We will use the liquid.
7. Prepare the radish and carrots by cutting them into cubes and rounding the edges. Rounding the edges prevent them from falling apart as they cook. Prepare the mushrooms, rice cakes, green chillies, and the scallions. Rice cakes cane be cut into bite size. Mushrooms can be sliced into thirds while the rest can be sliced thinly.
8. Add the marinated short ribs, 2 cups of liquid from boiling the meat, radish, and carrots to a dutch oven or large pot and boil for 20 minutes.
9. After the radish and carrots are cooked through, add the mushrooms, rice cakes, green chillies, and scallions and boil for another 5 minutes.
10. To serve, add some extra thinly sliced scallions and roasted sesame seeds. Eat with rice.