Kalbi-jjim (Korean Braised Beef Short Ribs)

Trim off just the thick pieces of fat from the beef short ribs, rinse them, and soak in cold water for 30 minutes to draw out excess blood; drain the water.

Bring 2 L of water to a boil with half an onion, sliced ginger, 3 cloves of garlic and the white part of the scallions. Add the ribs, boil uncovered for 10 minutes, skimming off the foam. Remove the ribs and strain the broth; measure out 600 ml.

For the sauce, combine the soy sauce, sugar, honey, rice wine, grated Asian pear, the grated second half of the onion, minced garlic, grated ginger and black pepper.

Return the ribs to the pot, pour in the sauce and the 600 ml of rib broth. Cover with a lid, bring to a boil over medium heat and braise for 20–30 minutes.

Add the diced daikon and carrot, cover the pot and simmer over low heat for about another 20 minutes, until the vegetables are almost tender.

Add the green part of the scallions and the sesame oil. Cook uncovered for another 10 minutes, basting the ribs occasionally with the sauce so it thickens and coats the meat in a glossy glaze.

Check for doneness with a wooden skewer: it should slide easily into the meat near the bone. If the ribs are still tough, add a little water and braise for another 15–30 minutes.

Serve the kalbi-jjim hot, along with the tender vegetables and sauce.