Credit: Maangchi

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2 pounds beef short ribs (bone-in)

1 tablespoon salt

4 cups water ((to blanch the bones))

4 cup water ((add ½ cup more water if you like more sauce))

¼ cup soy sauce

2 tablespoon sugar

½ cup soju ((can sub with any cooking wine like shaoxing or sake))

3 tablespoon gochugaru (red pepper powder)

2 tablespoon maesilaek (korean plum extract)

½ teaspoon black pepper

6 cloves garlic (minced)

1 teaspoon ginger (minced)

1 pound gold potatoes (2-3 small potatoes) (peeled and cut in 2 inches)

2 carrots (peeled and cut in 2 inches)

½ onion (chop in cubes)

1 tablespoon honey

½ cup rice cakes (optional)

3 ounce korean glass noodles (optional)

4 green onions (cut 4 inches lengthwise)

½ cup shredded mozzarella cheese (low moisture)

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1. Add 1 tablespoon salt on the short ribs and marinate for at least 30 minutes to 2 hours.

2. After marinating, add 3-4 cups of water in a pot (enough to fully submerge the short ribs). Heat pot in high until water is boiling. Add the short ribs in the boiling water for 7 minutes. Then, strain the water and rinse the short ribs under running water to ensure there are no bone shards and impurities on the beef.

3. In a large pot, add ¼ cup soy sauce, 2 tablespoons sugar, ½ cup cooking wine (shaoxing cooking wine or soju), 3 tablespoons gochugaru, 2 tablespoons maesilaek (korean plum extract), ½ teaspoon black pepper, 6 minced cloves of garlic, 4 cups water and 1 teaspoon minced ginger. Then, add short ribs in the pot and mix. Turn the heat to high and cover.

4. Once the pot starts boiling, mix everything around and cook on medium-high heat for 25 minutes. Then, turn the heat to medium and cook for an additional 30 minutes.

5. Peel and chop carrots in 2 inches lengthwise. Next, peel potatoes and cut in 2 inch cubes. Chop onions in cubes. Chop green onions in 4 inch lengthwise.

6. If you are using korean glass noodles, soak in hot water for 30 minutes.

7. Add carrots, potatoes, and onions in the pot. Cook for an additional 20-30 minutes until potatoes are soft. Mix everything together.

8. Once the potatoes are cooked, add 1 tablespoon of honey. Then, mix together.

9. This step is optional. Add rice cakes and korean glass noodles to the pot and stir around. Cook for 10-15 minutes until rice cakes are soft.

10. Add green onions and mix in. Then, add mozzarella cheese to the top and cover for 2-3 minutes until melted. Serve with white rice and hope you enjoy!