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Sarah Lim
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Equipment

  • Mei Wok

Ingredients
  

Broth

  • 2-3 pounds beef short ribs
  • 1/2 onion
  • 3 - 4 ginger slices
  • 5 garlic cloves
  • 2 white parts of scallions

Braising Sauce:

  • 1/2 cup soy sauce
  • 3 tablespoons honey
  • 1/2 cup white wine
  • 1 small Asian pear
  • 1/2 onion
  • 3 cloves garlic
  • 1 teaspoon grated ginger

Vegetables:

  • 0.5 pounds Korean radish
  • 1 large carrot
  • 1 largo potato
  • 2 green parts of scallion

Instructions
 

  • Place ribs in a large bowl with cold water for 30-45min to let blood drain out.
  • Use broth ingredients and boil in a stock pot with 5 cups of water for ~15min
  • Take out the ribs and sieve out the broth and reserve
  • Mix in 2 cups of the broth with all the blended braising ingredients and pour over ribs. Bring to a boil then simmer on medium/low heat for 45 minutes.
  • Add in the vegetables and simmer again for another 20-30 minutes or until vegetables reach desired consistency