Kalbi Jim

• 6 pounds beef short ribs
• 10 garlic cloves, chopped
• 1 cup soy sauce
• 5 tablespoons dark sesame oil
• 2 tablespoons peeled and minced fresh ginger
• 12 scallions, trimmed and roughly chopped
• 1/4 cup toasted sesame seeds (page 596), ground
• 1/2 cup sake
• 1/4 cup mirin or 2 tablespoons honey or sugar
• 2 tablespoons sugar
• 1 Asian pear or 2 crisp apples, peeled, cored, and chopped
• 1 or 2 fresh chiles, preferably long and red, minced, or to taste
• 2 large shallots, chopped
• 1 teaspoon black pepper, plus more to taste
• 1/4 cup olive or neutral oil, like corn or grapeseed
• 1 large potato, peeled and chopped
• 2 medium onions, chopped
• 2 medium carrots, chopped
• 2 eggs for garnish, optional
• Salt to taste

1. Combine the first 14 ingredients and marinate overnight, covered and refrigerated.About 2 hours before youre ready to eat, put half the oil in a wide deep saucepan or flameproof casserole with a lid and turn the heat to high.
2. Remove the short ribs from the marinade, reserving the marinade, and brown them on all sides, 10 to 15 minutes.
3. Add the marinade to the meat, along with 2 cups water.
4. Bring to a boil, then lower the heat and simmer, covered, for an hour or longer, until tender.
5. (These are not cooked until falling-off-the-bone tender, but tender as if they were a good steak.)
6. Turn the heat back to high, uncover, and add the potato, onions, and carrots.
7. Cook at a lively simmer until the stew is thick and the vegetables are done, about 20 minutes more.
8. (You can prepare the dish to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
9. Meanwhile, if you want to make a traditional egg garnish, put the remaining oil in a 12-inch nonstick skillet and turn the heat to medium-high.
10. Beat the eggs with a little pepper and a pinch of salt, then add them to the skillet.
11. Turn the heat to medium and let sit, undisturbed, until the bottom is lightly browned, 3 to 5 minutes.
12. Flip and cook until the omelet is firm, just another minute or two.
13. Turn out onto a cutting board and cool slightly, then roll up and cut into thin slices.
14. Taste the stew and add a little salt if necessary.
15. Garnish the meat if you like and serve.

beef short ribs, garlic, soy sauce, dark sesame oil, fresh ginger, scallions, sesame seeds, sake, mirin, sugar, asian pear, fresh chiles, shallots, black pepper, olive, potato, onions, carrots, eggs, salt

Taken from www.epicurious.com/recipes/food/views/kalbi-jim-386297 (may not work)