2 lbs. beef short ribs (sliced 3/4" thin)
2 carrots- peeled, discard ends, cut into 3" pieces
7-10 dried shiitake mushrooms, soaked in water
2 scallions- discard ends, cut in 1 inch pieces
1 medium Walla Walla sweet onion- sliced
2 potatoes- peeled, quartered
1 1/2 cup fried tofu (optional)
1 cup light soy sauce
2 tbsp sesame oil
4 cloves of garlic- minced
5-6 tbsp of sugar
3 tbsp garlic salt
2 tbsp of hondashi
1 tbsp gochukaroo (flakes, not powder)
2 tbsp toasted sesame seeds
-place short ribs into large soup pot, fill with cold water (approx 2" above meat), soak for 30min
-remove short ribs from pot, set aside
-boil the (meat-soaked) water for 15min, skim surface thoroughly for residue and excess oil
-add short ribs back into pot, boil for 10min, remove from pot and set aside
-skim beef broth again, set aside to cool
-in another large soup pot, set temp on medium high heat, add sesame oil, onions, and just a bit of minced garlic, toss
-add carrots, mushrooms, and potatoes, toss thoroughly
-remove potatoes and carrots, set aside
- this was just to flavor the potatoes and carrots, while giving them a little heat. it's best to add them towards the end; otherwise, they'll dissolve during the braising process.
-add short ribs to sear
-add soy sauce, sugar, hondashi, chili flakes, garlic salt, minced garlic, and 3-4 cups of beef broth, cover and let braise on medium heat for 20min (check every 10min, if liquid is evaporating, add additional broth).
-taste and adjust seasonings soy/sugar/chili flakes to your liking
-add fried tofu, potatoes, carrots, and scallions. shift vegetables and tofu below meat to soak up the sauce. simmer for another 15-20min.
-cut short ribs into thirds with scissors, add toasted sesame seeds on top before serving.