Glazed Korean beef short rib

Place the ribs in a large bowl and cover with cold water. Set aside for 1 hour to soak. Drain. Half-fill a large saucepan with water and bring to the boil over high heat. Add the ribs and cook for 5 minutes. Drain. Gently wash the ribs with cold water to remove any scum and fat.

Clean the pan. Fill the pot with the 1.25L cold water. Add the ribs and bring to the boil over high heat. Skim off any scum that floats to the surface. Add ginger. Reduce heat to low and simmer, partially covered, for 1 hour 15 minutes or until just tender.

Meanwhile, place the onion, pear and the whole bottle of the marinade in a blender and blend until chopped. Add the sugar, and pepper to the blender and blend to combine.

Use a slotted spoon to transfer the ribs to a large bowl. Add the marinade mixture. Stir to coat. Strain the broth into a separate bowl (you should have about 2 cups of liquid). Discard the ginger.

Place the broth and marinated ribs in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer, uncovered, for 35 minutes. Add carrot, radish and mushroom. Simmer gently for a further 1 hour or until the ribs are tender and the sauce has reduced and thickened. Stir in the sesame oil and serve the ribs with steamed rice, if using.