Garden & Gun Club’s Korean Braised Short Ribs – Garden & Gun

Ingredients

• 5 lb. beef short ribs
• Salt and ground black pepper
• 1-2 tbsp. vegetable oil
• 1 yellow onion, peeled and julienned
• 2 bunches of green onions, cut into 2-inch slices, plus more for garnish
• 2 carrots, peeled and diced large
• 8 shitake mushrooms, stems removed, julienned
• 1½ cups soy sauce
• 1½ cups mirin
• 4 cups water
• 2 tbsp. garlic, minced
• 1 tbsp. toasted sesame oil
• ½ tsp. ground black pepper
• ¼ cup sugar
• 2 lb. Yukon Gold potatoes, diced large
• Optional: Kimchi or other pickled vegetables, for garnish