Recipe courtesy of Korean Seoul Jung Barbeque at the Waikiki Resort Hotel
3 lbs Short Ribs
6 cups soy sauce
18 cups pure water OR beef stock
100g green onions
1 whole round onion
2 cloves garlic
1 whole pear
1 whole apple
½ can pineapple (canned)
2 cups malt or corn syrup
2 cups brown or black sugar
1.5 cups sesame oil
2 cups Mirin (seasoned sake)
2 cups sake or cooking red wine
Put ingredients 1-10 in a pot and boil at high degree. Once boiling, reduce fire to medium and simmer until all ingredients become tender. Remove the vegetables only and let sauce cool completely to room temperature.
Add sesame oil, Mirin, and sake/red wine. Add 3 pounds of Short Ribs in the sauce individually, one-by-one. Keep ribs & sauce marinated for at least 6 hours.
Once the meat changes color to black (same as soy sauce), it is ready to be cooked.