Stewed Korean Short Ribs (Kalbi Chim)

Yield: 4 servings

Ingredients
2lbs. Beef short ribs, bones in
2tbsp. Granulated sugar
1tbsp. Sesame oil
Canola oil (as needed)
6oz. Onion, small diced
3 cloves Garlic, minced
5 Scallions, chopped
1 Pear, firm, diced
1oz. Dried shiitake mushrooms
4fl.oz Soy sauce
8oz. Carrots, peeled, bias cut 1"thick
Water, as needed
1tsp. Sesame seeds
1/4 tsp. Black pepper
1tsp. Sesame oil

Preparation

1. Combine the short ribs, sugar, and sesame oil in a large bowl, let stand for 10 mins.
2. Heat the canola oil in a large rondeau. Brown the short ribs and then add the onions, garlic, scallions, pear, shiitake mushrooms, soy sauce, carrots and enough water to completely cover the short ribs.
3. Bring to a boil, reduce the heat and cover. Simmer for 1 hour.
4. Uncover the pan and continue to cook for another 30 mins. to reduce the liquid, add water as needed.
5. Finish with sesame seeds, black pepper and sesame oil.