Korean Braised Short Ribs (Galbi Or Kalbi)

• 4 lbs beef short ribs, flanken-cut (across the bones)
• 1 1/2 cups soy sauce
• 3 tablespoons sesame oil
• 2 tablespoons minced garlic
• 1 tablespoon minced fresh gingerroot
• 1 teaspoon ground ginger
• 1/4 cup brown sugar
• 2 1/2 cups water
• 1/2 cup rice wine
• 1/2 cup pear, peeled and grated
• 1 kiwi, peeled and mashed
• 2 teaspoons table salt
• 1 pinch ground black pepper
• 1 carrot, cut into large dice
• 2 potatoes, peeled, cut into large chunks
• 1/2 cup chopped green onion
• 1 yellow onion, cut into large dice
• 1 cup chestnuts (optional)
• 1/2 cup shiitake mushroom, sliced (optional)

1. Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss-cross cuts across the meat.
2. Fill the stockpot with fresh water and bring it to a boil. Add the ribs and reduce heat to simmer; cook for 30 minutes. Drain the water from the pot. Add soy sauce, sesame oil, garlic, fresh and ground ginger, brown sugar, water, rice wine, pear and kiwi; season with salt and pepper. Bring to a boil, reduce to a simmer and cook 60 minutes.
3. Add carrot, potatoes, green and yellow onions and chestnuts and shiitakes if using. Simmer until vegetables are tender, at least another 30 minutes.

beef short ribs, soy sauce, sesame oil, garlic, fresh gingerroot, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, ground black pepper, carrot, potatoes, green onion, yellow onion, chestnuts, shiitake mushroom

Taken from www.food.com/recipe/korean-braised-short-ribs-galbi-or-kalbi-453182 (may not work)