Savory Beef Galbi Jjim

1. Soak short ribs in cold water for 30 minutes to an hour, changing water once, to remove excess blood. Drain thoroughly. 2. In a large pot, add ribs and cover with fresh water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and rinse ribs under cold water. 3. Prepare the braising liquid: In a bowl, combine soy sauce, water, brown sugar, minced garlic, grated ginger, sesame oil, mirin, and grated Asian pear. 4. Place rinsed ribs back into the clean pot. Add carrots, radish/potato, and rehydrated shiitake mushrooms. 5. Pour the braising liquid over the ribs and vegetables. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until beef is fork-tender. 6. Occasionally stir and skim off any fat from the surface. If the sauce becomes too thick, add a bit more water. Thicken with a cornstarch slurry if desired. 7. Garnish with chopped green onions and serve hot with rice.