Tonight, I’m making Korean style grilled short rib Let’s take out some blood by submerging the beef in water It hasn’t been completely thawed yet but I’m just going to submerge it in water I bought the short rib while we were in Phoenix a few days ago. It’s still frozen, but I’m just going to proceed because it will thaw in water anyway. (wait..) okay, is this not sliced? It’s not!! I thought I bought sliced short rib, but apparently not. Now I need to switch the menu from “Korean style grilled short rib” to “Korean style braised short rib” Let’s make the sauce The beef will be submerged in water for about a couple of hours to take out blood A half onion (you don’t have to chop it since it will be blended by blender later) Half Asian pear Add 2 TS garlic 10 TS soy sauce The original recipe is add 2 TS sugar, but I’m going to add honey instead of sugar. and add 2 TS sake or wine.. pretty much any liquor works. add a little bit of ground black pepper Let’s blend it! (blending with Vitamix) The sauce is done I will do the rest tomorrow since it’s getting late Basically pour the sauce on beef and slow cook it with simmer setting if you don’t have an Instant pot or pressure cooker. I will put this sauce in the firdge for overnight so I can resume tomorrow morning 🙂 Let’s finish it tomorrow 🙂 (next morning) As far as the veggie goes, it’s really up to you to choose what to add. In my case, I will just put carrot, chestnut and dried jujube. Why? Because that’s all I have.. However, you can add multiple veggies as you prefer like onion, zucchini, or green onion, etc.. Let’s combine with the sauce I made last night My job is done. The instant pot will do the rest. Setting to “high pressure cook” mode for 40 minutes I will come back later to check on it 🙂 (40 minutes later) Let’s open and see how it did. Smells so good and looks good to me 🙂 Korean style braised short rib is done. yay!!