Ingredients 

Protein & Base

• 10–12 lbs beef short ribs (LA-cut or English-cut)

• Cold water, as needed for soaking

Aromatics & Vegetables

• 2 large Asian pears, peeled and grated

• 2 large onions, halved

• 10 cloves garlic, lightly crushed

• 2-inch piece ginger, sliced

• 4 dried jujubes (Korean red dates)

• 2 whole ginseng roots (optional but traditional)

• 4 carrots, cut into large chunks

• 6 Korean radishes, large cubes

• 6 shiitake mushrooms, soaked and halved

• 4 scallions, cut into 2-inch lengths

Braising Sauce

• 1½ cups Korean soy sauce (yangjo-ganjang preferred)

• ¾ cup brown sugar or rice syrup

• ½ cup mirin

• 3 tbsp toasted sesame oil

• 2 tbsp rice wine (cheongju or sake)

• 1 tsp black pepper

Garnish

• Toasted pine nuts

• Sesame seeds

• Finely sliced scallions

Preparation

1. Purify the Ribs

• Soak short ribs in cold water for 1–2 hours, changing the water several times to remove excess blood.

• Drain and rinse thoroughly.

2. Blanch

• Place ribs in the Platinum Gourmet 20 QT and cover with cold water.

• Bring to a rolling boil for 10 minutes.

• Drain, rinse ribs, and clean the pot.

3. Build the Braise

• Return ribs to the pot.

• Add onions, garlic, ginger, jujubes, and ginseng.

• In a separate bowl, whisk all braising sauce ingredients.

• Pour sauce over ribs, then add enough water to barely cover.

4. Slow Simmer

• Bring to a gentle boil, then reduce to low.

• Cover and simmer for 90 minutes, skimming impurities as needed.

5. Add Vegetables

• Add radish, carrots, and shiitake mushrooms.

• Simmer uncovered for an additional 45–60 minutes until ribs are fork-tender and sauce is glossy and reduced.

6. Finish

• Stir in scallions and sesame oil.

• Adjust seasoning if necessary.