Buy a kilo of beef ribs and soak them in cold water to drain the blood. I changed the water two or three times and drained the blood for about an hour

Pour enough water to cover the ribs and boil the ribs. At this time, if you add spicy vegetables such as ginger or green onion roots, it is good because the scent of spicy vegetables permeates the meat.

Rinse the boiled meat with cold water for about 30 minutes, wipe the boiled meat pot clean, and remove the grease.

Now, when the meat is ready, add some cuts. The sauce seeps in well

I'm going to prepare the sauce.I copied the recipe for Jongwon Baek galbi-jjim multi-purpose sauce.
2 cups of soy sauce, 2 cups of water, 1 cup of sugar, 1 cup of cooking wine, 1/2 cup of ground garlic, 1 tablespoon of chopped ginger, 1 cup of green onion, and 1/3 cup of sesame oil.

I like green onions, so I added a lot of green onions

And my secret is to add brown sugar. That way, japchae and braised short ribs look more delicious in black. I cut down on sugar and added honey instead to add gloss.

Pour the seasoning into the meat and add water as the seasoning may be dehydrated.

Add water to half the meat

If you boil it, it's done.

Trim vegetables while the meat is marinated. When you make braised beef ribs, if you boil the vegetables together from the beginning, all the vegetables will break. You have to add the seasoning to the meat to a certain extent. It's good because it won't break if you trim the corners in a round shape.

It's good to dry the remaining vegetables and use them to make vegetable broth.

After boiling the meat for about 20 minutes, add the trimmed vegetables and cook.
If you cook it with vegetables until the soup becomes small, the delicious feast dish, braised beef ribs, is complete. (Add pepper and sesame oil at the end) Another tip. You have to add starch syrup at the end to make the coating glossy.