Agalbi Jjambbong

Soak the Beef short ribs in cold water for 30 minutes, changing the water once, to remove excess blood. Drain thoroughly.

In a large pot, add the Beef short ribs and cover with fresh water. Bring to a boil for 10 minutes, then drain and rinse the ribs under cold water to remove impurities. Clean the pot.

Return the rinsed Beef short ribs to the clean pot. Add 30g of Garlic (minced), 15g of Ginger (sliced), 50g of Green onion (roughly chopped), 100g of Soy sauce, Korean malt syrup, Mirin, Sesame oil, Black pepper, and 1500g of Water.