Galbi jjim

Rinse the beef short ribs, place them in a pot with 2 liters of water, and bring to a boil.

Simmer for 5 minutes, drain into a colander, and briefly rinse the ribs with cold water.

Grate the pear and ginger into a bowl, press the garlic, and add soy sauce, mirin, sugar, sesame oil, and pepper.

Mix, place the ribs in the marinade, and let them sit for 20-30 minutes at room temperature.

Quarter the onion. peel the radish and potatoes and cut them into large chunks. cut the carrot into batons.

Transfer the ribs and marinade to a clean pot, add 500 ml of water and the onion quarters.

Bring to a boil, reduce heat to low, and simmer for 60 minutes until the ribs are tender.

Add the radish, potatoes, and carrot, cover again, and simmer another 25-30 minutes until tender.

Remove the lid and, over medium heat, reduce the sauce for another 5-10 minutes until glossy and slightly syrupy.

Taste and, if needed, add more salt or adjust with pepper to taste.

Rinse the rice several times in cold water until the water runs almost clear.

Place the rice and 450 ml of water in a saucepan, bring to a boil, and immediately reduce to the lowest heat.

Cook covered for 12 minutes, then remove from heat and let sit for another 10 minutes without lifting the lid.

Divide the rice between bowls, top each with a portion of the braised ribs with vegetables and sauce.

Sprinkle with chopped scallions and sesame seeds, and serve with kimchi to taste.