Korean Braised Short Rib Rice Bowl

Soak 600g beef short ribs in cold water for 30 minutes to draw out excess blood.

If the water turns deep red, change it once, then drain the ribs and pat them dry so the marinade clings well.

Finely grate 1/2 Asian pear and 1 onion, and mince 4 garlic cloves.

Mix them with 4 tablespoons soy sauce, 2 tablespoons sugar, and 1 tablespoon sesame oil until the sugar begins to dissolve and the marinade looks loose.

Pour the marinade over the ribs and massage it into the spaces around the bones and thicker meat.

Refrigerate for at least 1 hour; a longer rest helps the pear tenderize the meat and season it more evenly.

Put the ribs and all the marinade in a pot, add 1 cup water, and bring it to a boil over medium heat.

Once it bubbles, skim off foam, lower to gentle heat, and leave the lid half open.

Braise over low heat for at least 1 hour, turning the ribs once or twice so they cook evenly.

Continue until the sauce is thick and glossy and the meat pulls from the bone with very little pressure.

Divide 2 bowls of cooked rice into serving bowls and spoon the ribs and plenty of sauce over the top.

Slice 1 stalk green onion thinly, scatter it over the bowl, and serve while the sauce is still hot enough to soak into the rice.