Korean Braised Beef Short Ribs with Kabocha

Soak 1 kg beef short ribs in cold water for 30 minutes to draw out blood, then blanch them in boiling water for 5 minutes.

When gray scum rises on the surface, lift the ribs out and drain well.

Mix 6 tbsp soy sauce, 120 ml Korean pear juice, 2 tbsp cooking wine, 1.5 tbsp minced garlic, and 700 ml water.

Stir until the garlic disperses evenly so the saltiness does not concentrate in one part of the pot.

Put the ribs and braising liquid in a heavy pot and bring to a boil over high heat.

Once it bubbles strongly, skim the foam, lower to medium-low, and cook for 40 minutes until the meat begins to soften.

Cut 200 g Korean radish, 120 g carrot, and 150 g onion into large pieces and add them to the pot.

Press them under the liquid and braise 15 more minutes over medium-low heat until the edges take on the soy color.

Slice 400 g kabocha about 2 cm thick and add it near the end.

Do not stir hard, because the squash can break apart. Cook only 10 minutes, just until the edges soften and the sauce thickens slightly.

Check that a chopstick slides into the beef easily and the sauce looks slightly thick from the kabocha.

Add 1 tbsp sesame oil, simmer 2 more minutes to lift the aroma, then serve hot with the vegetables intact.