- Ingredients:
- 2 lbs short ribs
- 2 bay leaves
- black pepper
- 1 Tablespoon mirin
- 3 small potatoes, cut in half
- 1 carrot, cut into inch thick pieces
- 4 ounces mushrooms
- 1/2 onion, large chopped
- 1 green chili pepper, sliced
- 1 red chili pepper, sliced
- 2 green onions, large chopped
- Sauce Ingredients:
- 1/2 cup soy sauce
- 1/4 cup pear juice
- 1/4 cup mirin
- 1/2 Tablespoon brown sugar
- 1/2 Tablespoon honey
- black pepper
- 1/4 teaspoon minced ginger
- 1 Tablespoon minced garlic
- 5 cups water
- Recipe:
- add bay leaves, black pepper, and mirin to a pot of water
- bring it to a boil and add the short ribs
- boil the ribs for 10 minutes and rinse them clean under cool running water (rinse the pot too)
- chop all the vegetables and set aside
- mix all the sauce ingredients together and pour it into the clean pot with the 5 cups of water
- add the short ribs and boil
- ok – these short ribs will be fall-off-the-bone tender if you let it simmer on low heat for at least 4 hours and constantly refilling the evaporated water. But sometimes, I don’t have the patience so I will boil it for about 40 minutes. It won’t be tender but it will still be delicious. Up to you!!
- after you have boiled it for however long you chose, add the potatoes, onions, and mushroom and boil for 10 minutes
- after the 10 minutes, add the carrots and boil for another 15 minutes
- add the chili peppers and boil for 5 minutes
- turn off heat and mix in the green onions
- you can serve as is or move some to a stone pot and serve!
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