Galbi Jjim (Braised Short Ribs)

First, prepare the ribs. It's recommended to soak them in cold water for about 30-60 minutes to draw out excess blood. Drain the water.

Place the ribs in a large pot and cover with water. Bring to a rolling boil and cook for 10 minutes. This parboiling step removes impurities and excess fat. Drain the ribs and rinse them under cold water.

While the ribs are parboiling, prepare the braising liquid. In a bowl, mix the soy sauce, grated Asian pear, minced garlic, 1 tbsp of sugar, and 2 tbsp of rice wine (mirin).

Return the cleaned ribs to the large pot. Add the braising liquid and enough water to almost cover the ribs (about 4 cups).

Bring the pot to a boil over high heat, then reduce the heat to a simmer. Cover the pot and cook for about 1 hour, skimming off any scum or fat that rises to the surface.

While the ribs are simmering, prepare the vegetables. Peel the carrots and potatoes and cut them into large, 1.5-inch chunks. You can round the edges to prevent them from breaking apart during cooking.

After 1 hour, add the prepared carrots, potatoes, jujubes, and ginkgo nuts (if using) to the pot.

Continue to simmer, covered, for another 30-45 minutes, or until the meat is fork-tender and falling off the bone, and the vegetables are soft.

In the last 10 minutes of cooking, you can remove the lid to allow the sauce to reduce and thicken slightly.

Carefully skim off as much fat from the surface as possible before serving. Serve hot, garnished with chopped scallions and sesame seeds.