Ingredients:
For the Stew:
2 lbs beef short ribs, bone-in
2 tablespoons sesame oil
1 large onion, sliced
3 cloves garlic, minced
1 thumb-sized piece of ginger, sliced
6 cups water
2 tablespoons soy sauce
1 tablespoon fish sauce
2 teaspoons sugar
1/2 teaspoon black pepper
2 cups Korean radish (mu), peeled and sliced
4 green onions, chopped
1/4 cup chopped cilantro (optional)
Cooked rice for serving
Instructions:
Prepare the Beef:
Rinse the short ribs under cold water. In a large pot, add the short ribs and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and rinse the beef to remove impurities.
Cook the Stew:
Heat sesame oil in the same pot over medium-high heat. Add onions, garlic, and ginger, and sauté until fragrant, about 5 minutes.
Return the beef to the pot and add 6 cups of water. Bring to a boil, then reduce heat to low. Simmer for 1.5 to 2 hours, or until the beef is tender.
Add Vegetables and Seasoning:
Stir in soy sauce, fish sauce, sugar, and black pepper. Add Korean radish and simmer for an additional 30 minutes.
Finish the Stew:
Stir in green onions and cook for 5 more minutes. Adjust seasoning as needed.
Serve:
Garnish with chopped cilantro if desired. Serve hot with steamed rice.