Galbi Jjim (갈비찜) - braised beef short ribs

Galbi Jjim (갈비찜) is a traditional Korean dish whose name translates literally as "steamed ribs" (갈비 = ribs, 찜 = steamed).  More accurately, galbi jjim is ribs (usually beef short ribs) cooked in a braising liquid that includes soy sauce, water, and sugar.  Garlic, ginger, pepper, and sesame oil may also be added.  The dish may also include one or more of the following: potatoes (or korean radish or 무), carrots, chestnuts, mushrooms, jujube, and ginkgo nuts.  Variations include spicy galbi jjim (매운갈비찜) as well as pork galbi jjim (돼지갈비찜).

My recipe keeps things pretty simple.
Ingredients
2 lbs. of beef short ribs
1/4 c. soy sauce
1/4 c. brown sugar
1 lb. potatoes, cut into bite-sized chunks (I used baby Yukon Gold)
1 large carrot (about 5 oz.), cut into bite-sized chunks
handful of dried chiles (optional)
water

Directions

1. Soak ribs in cold water for 30 minutes to draw out excess blood.  Discard the water.

2 lbs. of beef short ribs, cut into ~ 1" thick pieces

beef short ribs are commonly sold with 3 bones

2. Place ribs in a heavy pot and cover with water.  I used 4 cups of water.  Bring to a boil.  If you want, you can add a couple of cloves of garlic and/or a chunk of ginger.  However, this is not really necessary in my opinion.

3. Lower the heat to a simmer and skim off the scum.  Continue to cook over low heat for about 30 minutes.  This will render out a good amount of fat, but don't worry, there will be plenty left.  It's really important to keep the temperature low.  If you don't, then the meat will dry out too quickly and become tough.

skim off the scum

4. Remove the ribs from the pot and strain the stock.  Return the ribs to the pot along with 2 cups of the stock.  If you don't have 2 cups, just add more water to make 2 cups of liquid.

5. Add the soy sauce and brown sugar, cover and simmer for about 1 hour.  Again, it's very important to keep the temperature low.  I forgot to take a picture of this step.

6. Add the potatoes, carrots, and dried chiles (optional).  You may also add chestnuts, mushrooms, jujubes, ginkgo nuts, etc.  Cover and cook over low heat for another 20-30 minutes or until the vegetables are tender.

7. Eat it!

I like a lot of potatoes.