Korean Braised Short Ribs (Galbi Or Kalbi) - cooking recipe

Ingredients

4 lbs beef short ribs, flanken-cut (across the bones)
1 1/2 cups soy sauce
3 tablespoons sesame oil
2 tablespoons minced garlic
1 tablespoon minced fresh gingerroot
1 teaspoon ground ginger
1/4 cup brown sugar
2 1/2 cups water
1/2 cup rice wine
1/2 cup pear, peeled and grated
1 kiwi, peeled and mashed
2 teaspoons table salt
1 pinch ground black pepper
1 carrot, cut into large dice
2 potatoes, peeled, cut into large chunks
1/2 cup chopped green onion
1 yellow onion, cut into large dice
1 cup chestnuts (optional)
1/2 cup shiitake mushroom, sliced (optional)

Preparation

Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss-cross cuts across the meat.
Fill the stockpot with fresh water and bring it to a boil. Add the ribs and reduce heat to simmer; cook for 30 minutes. Drain the water from the pot. Add soy sauce, sesame oil, garlic, fresh and ground ginger, brown sugar, water, rice wine, pear and kiwi; season with salt and pepper. Bring to a boil, reduce to a simmer and cook 60 minutes.
Add carrot, potatoes, green and yellow onions and chestnuts and shiitakes if using. Simmer until vegetables are tender, at least another 30 minutes.