Korean Beef Stew (Galbijim)

Instructions

1. 1
   Blanch beef short ribs in boiling water for 3 minutes, then drain and rinse under cold water to remove impurities.
2. 2
   Heat sesame oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3. 3
   Add minced garlic and grated ginger, stirring for 1 minute until fragrant.
4. 4
   Add the blanched beef ribs and brown lightly on all sides, about 5 minutes.
5. 5
   Pour in soy sauce, mirin, brown sugar, and beef broth, stirring well to combine.
6. 6
   Add dried shiitake mushrooms, carrots, onion, and bring to a boil.
7. 7
   Reduce heat to low, cover, and simmer for 60-70 minutes until beef is very tender.
8. 8
   Season with salt and black pepper to taste.
9. 9
   Serve hot over steamed white rice, garnished with sesame seeds and chopped green onions.