Korean Kalbi Jjim (Braised Beef Short Ribs)

• 2, 3 lbs beef short ribs
• 2 potatoes, cut into 2-inch balls (if possible)
• 3 carrots, cut into 2-inch balls (if possible)
• 7, 8 daechu (jujubes or dried dates)
• 1 bunch Japanese beech or enoki mushrooms (or shiitake)
• 1 tbsp rice vinegar (or rice wine like mirin)
• 2 tbsp gochugaru (Korean red pepper flakes)
• 4 tbsp brown sugar
• 5 tbsp soy sauce
• 4 cloves garlic, finely chopped
• 1 tbsp sesame oil
• 7, 8 bbam (chestnuts if available)
• 1 tbsp mulyeut (corn syrup) or honey
• sliced green onion (for garnish)

1. Soak short ribs in cold water in a large bowl for at least 30 minutes to remove residual blood. (Optional step)
2. In a large pot over high heat, place the beef short ribs with pieces of halved onions, whole garlic, and ginger pieces. Bring to a rapid boil for at least 20~30 minutes while removing scum from surface. When finished save about 2 cups of broth for later use, rinse the beef under cold water, and discard remaining greens and vegetables.
3. When cool enough to handle, make slits or incisions in each short ribs. Remove or cut away excess fat (optional).
4. Return the ribs to the pot with 2 cups of the beef broth and sauce ingredients, cooking for at least 1 hour on low heat. Add the golf ball sized potatoes, carrots, dried dates, and mushrooms with 15 minutes remaining and continue to simmer.
5. Near the end of the hour when most of the broth has thickened or evaporated, add some mulyeot (corn syrup) or honey. The sauce should have a slight syrupy consistency.
6. Serve on a large platter as main course. Garnish with green onion slices and enjoy with rice and banchan (side dishes).

beef short ribs, potatoes, carrots, enoki mushrooms, rice vinegar, gochugaru, brown sugar, soy sauce, garlic, sesame oil, chestnuts, mulyeut, green onion

Taken from www.epicurious.com/recipes/member/views/korean-kalbi-jjim-braised-beef-short-ribs-51234411 (may not work)