- In a large pot, add ribs and enough water to cover ribs.
- Set aside and soak for about 1 hour; drain.
- Add onion, garlic, pear, sugar, water, soy sauce, and sesame oil.
- Bring to a boil over medium heat; reduce to medium-low and simmer, covered, for 2 to 2 1/2 hours, or until the meat is tender.
- Skim accumulated fat occasionally.
- Add water, as necessary, to keep the braising liquid from reducing too much.
- Add carrots, potatoes and chestnuts, and simmer for 20 to 30 minutes longer, or until the vegetables are cooked.
- Add salt and pepper to taste.
- Serve with steamed rice.
- Garnish meat with toasted pine nuts or sesame seeds.
Makes 2 to 3 servings.
Variations: Boneless short ribs or pork spare ribs (dweji galbi) may be substituted.
Approximate Nutrient Analysis per serving (based on 3 servings and not including steamed rice or salt to taste):
700 calories, 43 g fat, 17 g saturated fat, 100 mg cholesterol, greater than 1400 mg sodium, 47 g carbohydrate, 5 g fiber, 17 g sugar, 34 g protein
