I recently read on another food blog that short ribs is one of the most popular menu items, which reminded me of this recipe from my talented Korean-American designer friend Gemma, who makes beautiful clothing and is equally amazing in the kitchen. Makes for a delicious dinner for two by serving with rice and a veggie side. Enjoy!

Korean Short Ribs (Kalbi Jjim)

Serves 2-4

Ingredients:
short ribs, 2 lb, cut into 2-inch lengths (look for short ribs with more meat on them)
dried Chinese mushrooms, 4
pear, small half, peel and grate (I used bosc pear for its sweetness)
sherry, 1 tablespoon

Seasoning Mixture:
soy sauce, 4 tablespoons
sugar, 3-4 tablespoons
scallion, 4 tablespoons, minced/diced
sesame oil, 2 tablespoons
garlic, 2 teaspoons, minced
pepper, dash

Directions:
1. Soak mushrooms in warm water until soft. Remove stems and cut into slices. Reserve the water.
2. Slash the short ribs down to the bone (see picture below) in several places to help meat absorb more favor and cook faster. Trim off large fat pieces with scissors.
3. Mix grated pear and seasoning mixture with short ribs thoroughly.
4. In a saucepan, add short ribs, mushrooms and enough mushroom water so that the short ribs are half covered. Do not add too much as liquid is released when the seasoning is heated up. (see pictures below)
5. Bring the ribs to a boil in high heat, then reduce heat and simmer until tender. Half way through, add the sherry. If water is evaporating too quickly, add more mushroom water. You can also skim the fat off the top as it cooks or towards the end.
5. The dish should be ready in about 1.5 to 2 hours.  Alternatively, instead of cooking stove top, you can bake this in the oven at 375F for 2 hours.

Slash each piece of short ribs diagonally in a few places, careful not to separate the meat from the bone.

Don’t add too much liquid initially as the seasoning will “melt” as its heated up. See pictures below for before cooking and half an hour later.