Galbi Jjim: My Korean Short Rib Recipe Knockout!

Ingredients

• 3 lbs (1.36 kg) bone-in Korean short ribs (flanken cut, about 1/4 inch thick)
• Water (for soaking)
• 1 medium Asian pear, peeled and grated (or 1/2 cup/120ml unsweetened apple sauce)
• 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) brown sugar, packed
• 2 tablespoons rice wine (mirin or sake can substitute)
• 2 tablespoons sesame oil
• 2 tablespoons minced garlic
• 1 tablespoon grated ginger
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 cup (240ml) beef broth (low sodium)
• 1/2 cup (120ml) shiitake mushrooms, stemmed and quartered
• 1 carrot, peeled and cut into 1-inch (2.5cm) chunks
• 1/2 cup (120ml) daikon radish, peeled and cut into 1-inch (2.5cm) chunks (optional)
• 1/4 cup (60ml) chestnuts, peeled (optional)
• 2 tablespoons soy sauce (adjust to taste)
• 1 tablespoon honey (adjust to taste)
• 1/2 teaspoon red pepper flakes (gochugaru, optional for a touch of heat)
• Sesame seeds and sliced green onions for garnish