Korean Braised Short Ribs

Cover 1 kg beef short ribs with cold water and soak in the refrigerator for 60 minutes.

Change the water 2-3 times during soaking, then discard it.

Bring a separate pot of water to a boil and blanch the ribs for 5 minutes.

Discard that water and rinse the foam from the ribs. Water for soaking and blanching is separate from the 500 ml measured for braising.

Place the ribs in a small heavy-bottomed pot that fits them.

Add 500 ml braising water, 5 tbsp soy sauce, 3 tbsp sugar, and 5 minced garlic cloves. Bring to a boil, reduce to low heat, cover, and simmer for 40 minutes.

Cut 200 g radish and 1 carrot into large chunks and add them to the pot.

Cover and simmer over low heat for another 25 minutes, turning the ribs during cooking to coat them with the liquid.

Check whether a chopstick slides easily into the meat.

If it is still firm, cover and simmer for another 15-20 minutes. Add small amounts of water if the braising liquid runs low; the initial 500 ml is not a limit on the total water used.

Once the meat is tender, uncover and reduce the liquid for 5-10 minutes.

Turn the ribs to coat them in the sauce, then turn off the heat before the bottom of the pot dries out.

Add 1 tbsp sesame oil and mix gently to keep the ribs and vegetables intact.

Transfer to a serving dish with the remaining sauce.