Soak the ribs in water and drain the blood for about 3 hours.
If you buy refrigerated ribs, you don't have to drain the blood.

Make the sauce and let it ripen in the refrigerator while the blood is drained. Wash the pumpkin clean, cut the lid, and dig all the seeds.

Wash the vegetables clean and prepare them. Peel the potatoes and carrots.

Cut the ingredients into this size.

Turn the edges of the carrots and potatoes and peel them. That way, it won't break.

Make a hole in the kkari pepper with a fork. It tastes better with the sauce. If you don't have kkari peppers, you can use green peppers.

Pour water into a pot, add 2T of refined rice wine or soju, and boil the ribs. Only the surface of the meat needs to be cooked. It's the process of catching impurities and odors. And rinse the ribs.
If you use refrigerated ribs, you can proceed with this process without draining the blood.

Mash the pineapple, please. You can cut the pineapple into one finger-size pieces without crushing it. Boil the sauce, 1L water, pineapple, carrot, and potato in a pot. Simmer over medium heat for 20-30 minutes. Each house has a different gas stove, so boil down until the meat is more than 70% cooked.

Then add onions, peppers, whole garlic and a little pepper and bring to a boil. Please taste it and add seasoning to your taste.

When the onion is half cooked, add the ingredients to the stuffed pumpkin and cover. You have to add the marinade that has been boiled down with the meat. You just need to put in the sauce. Steam the pumpkin in a steamer. Steam it for about 20 minutes. Each house has a different gas stove, so steam the sweet pumpkin until it is cooked. The meat is more than 70% cooked, so when the sweet pumpkin is cooked, the meat will be done.

Ta-da! It's braised short ribs with sweet pumpkin.