Galbijjim (Korean Braised Beef Short Ribs with Carrots and Potatoes)

• 1.2 kg Beef short ribs, bone-in
• 1 large Yellow onion
• 6 cloves Garlic
• 25 g Ginger root
• 120 ml Soy sauce
• 45 g Dark brown sugar
• 900 ml Water
• 3 medium Carrot
• 3 medium Yukon Gold potato
• 2 tsp Toasted sesame oil
• 3 Spring onion
• 2 tsp Roasted sesame seeds

1. Soak the beef short ribs in a bowl of cold water for 20 minutes, changing the water once if it becomes very pink. Drain well.
2. Put the ribs in a Dutch oven and cover with the water. Bring to the boil, then simmer for 10 minutes to blanch; drain and rinse the ribs and rinse out the pot.
3. Return the ribs to the pot. Thinly slice the onion, then add it with the soy sauce and dark brown sugar.
4. Crush the garlic and finely grate the ginger, then add both to the pot. Add 600 ml water, bring to a gentle simmer, cover, and cook for 60 minutes, turning the ribs once or twice, until starting to feel tender.
5. Peel the carrots and cut into chunky pieces. Peel the potatoes and cut into large chunks, then add both to the pot with the remaining 300 ml water.
6. Cover and simmer for 30 to 40 minutes, until the ribs are very tender and the vegetables are soft but holding their shape. Uncover for the last 10 minutes to slightly reduce the braising liquid if you would like it a little thicker.
7. Slice the spring onions. Stir in the toasted sesame oil, then scatter over the spring onions and roasted sesame seeds to finish.

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