Ingredients

• 3 lb beef short ribs

• 200g Korean radish (mu)

• ½ onion

• 1 carrot

• 1 king oyster mushroom

• 2 shiitake mushrooms

• 6 chestnuts

• A few jujubes (Korean dates)

Sauce

• 5–6 tbsp TK Spicy Sauce

• 1 tbsp sesame oil

• 1 tsp sesame seeds

• A pinch of whole black pepper

• 1 bay leaf

• 2 tbsp cooking wine (mirin)

Instructions

1. Soak the short ribs in cold water for 1–2 hours to remove excess blood. Change the water a few times.

2. Bring a pot of water to a boil. Add the ribs, bay leaf, peppercorns, and cooking wine. Boil for about 5 minutes.

3. Rinse the ribs in running water and make shallow cuts in the meat.

4. Place the ribs in a pot, add enough water to cover, and simmer for about 1 hour until tender.

5. Cut radish and carrot into bite-size pieces and round the edges. Slice onion and mushrooms into large chunks.

6. When the ribs are soft, add TK Spicy Sauce and radish. Simmer for 20 minutes so the flavors soak in.

7. Add carrot, onion, mushrooms, chestnuts, and jujubes. Mix gently and cook for another 15–20 minutes.

8. For extra heat, add 1–2 spicy chili peppers.

9. When all the vegetables are tender, finish with sesame oil and sprinkle sesame seeds on top.