Soak short ribs in cold water for 2 hrs to remove impurities.
Blanch ribs in boiling water with a few slices of ginger for 2 min, then drain.
In a pot, add ribs, soy sauce, rock sugar, gochugaru, minced garlic + enough hot water to cover. (Hot water keeps the meat juicy!)
Bring to a gentle boil, leave the lid slightly open, and simmer 30 min.
Add carrots + onion, simmer another 30 min.
Add rice cakes in the last 10-15 min, let them soak up all the spicy-sweet broth.
Serve hot — optional cheese topping makes it unreal