Korean Braised Short Ribs (Galbi Jjim)

Pasos

1. Place the beef in a large pot of cold water, bring to a gentle simmer, and blanch until the foam rises to the top; drain and rinse the pieces under cold running water to create a clean base.
2. Grate the pear, mince the garlic and ginger, then mix with the soy sauce, brown sugar, and sliced onion until you have a fragrant, lightly syrupy marinade.
3. Return the rinsed beef to the Dutch oven with the marinade and water, then bring to a gentle simmer; skim off any additional foam from the surface as needed until the liquid runs clear.
4. Partially cover and simmer over low heat until the meat starts to pull away from the bone and a skewer pierces it with no tough resistance, about an hour and a half depending on the cut.
5. Meanwhile, cut the carrots and daikon into large chunks with rounded edges so they hold their shape; trim the woody mushroom stems and leave the caps whole or halved.
6. Add the carrots and daikon to the pot, then continue simmering uncovered until the vegetables are tender yet intact and the sauce begins to darken.
7. Add the mushrooms and simmer over medium heat, spooning the sauce over the meat regularly, until the glaze turns glossy, thick, and coats the back of a spoon.
8. Remove from the heat, stir in the toasted sesame oil, and let rest for a couple of minutes so the flavors settle and come together.
9. Serve piping hot with steamed white rice, garnish with toasted sesame seeds and sliced scallions, and spoon plenty of the reduced sauce over each portion.