Ingredients:

  • 3 lbs bone-in beef short ribs, English cut, 2-inch chunks
  • 3/4 cup soy sauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup mirin
  • 1 large Asian pear, grated and strained for juice
  • 1 small onion, pureed
  • 6 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp toasted sesame oil
  • 1/2 tsp black pepper
  • 2 cups beef broth
  • 2 large carrots, peeled and cut into 1.5-inch rounds
  • 1 large Korean radish (Mu), cut into chunks
  • 8 dried shiitake mushrooms, rehydrated
  • 10 fresh chestnuts
  • 2 green onions, cut into 2-inch lengths

Instructions:

  1. Place the beef short ribs in a large bowl of cold water for 1 hour, changing the water twice, to draw out bone dust and excess blood.
  2. Bring a large pot of water to a boil. Add the ribs and blanch for 5–8 minutes. Drain and rinse each bone individually under cold running water to remove impurities.
  3. In a large bowl, whisk together the soy sauce, brown sugar, mirin, Asian pear juice, onion puree, garlic, ginger, sesame oil, and black pepper to create the marinade.
  4. Place the blanched ribs, marinade, and beef broth into a Dutch oven. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour.
  5. Add the carrots, radish, and mushrooms. Simmer covered for another 45–60 minutes until the beef is tender and the vegetables are soft. Skim off excess fat from the surface before serving.