Korean Beef Stew (Galbi Jjim)

Ingredients

• 2½ lb bone-in beef short ribs
• ½ cup soy sauce
• 1½ cup water
• ¼ cup brown sugar
• 2 tbsp sesame oil
• 6 clove garlic
• 1 inch ginger
• ½ Asian pear
• ½ onion
• ½ tsp black pepper
• 2 carrots
• ½ lb daikon radish
• 2 potatoes
• 2 scallions (optional)
• 1 tsp sesame seeds (optional)

Steps

1. Rinse short ribs under cold water, then parboil in a large pot for 10-15 minutes to remove impurities. Drain and rinse ribs again, then set aside.
2. In a blender, combine soy sauce, water, brown sugar, sesame oil, minced garlic, grated ginger, peeled and cored Asian pear, and half an onion. Blend until smooth to create the braising liquid.
3. Place the cleaned short ribs in a large Dutch oven or heavy-bottomed pot. Pour the braising liquid over the ribs, ensuring they are mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
4. While the ribs simmer, peel and chop carrots, daikon radish, and potatoes into large, bite-sized pieces.
5. After 1.5 hours, add the chopped carrots, daikon, and potatoes to the pot with the short ribs. Continue to simmer, covered, for another 45-60 minutes, or until the vegetables are tender and the beef is fall-off-the-bone tender.
6. Skim off any excess fat from the surface of the stew. Taste and adjust seasoning if needed.
7. Serve hot, garnished with chopped scallions and a sprinkle of sesame seeds, if desired. Best served with a side of steamed rice.