- In a 6-quart slow cooker, add ribs and enough water to cover ribs.
- Set aside and soak for about 1 hour; drain.
- Add onion, garlic, pear, sugar, water, shoyu, and sesame oil.
- Cook on high for 4 hours or low for 8 hours.
- Skim accumulated fat occasionally.
- Add water, as necessary, to keep the braising liquid from reducing too much.
- Add carrots, potatoes and chestnuts in the last 1 to 2 hours of cooking; cook until vegetables are tender.
- Add salt and pepper to taste.
- Serve with steamed rice.
- Garnish meat with toasted pine nuts or sesame seeds.
Serves 3.
Variations: Boneless short ribs or pork spare ribs (dweji galbi) may be substituted.
Approximate Nutrient Analysis per serving (not including salt to taste or garnish nuts and seeds):
700 calories, 42 g fat, 16 g saturated fat, 105 mg cholesterol, 900 mg sodium, 49 g carbohydrate, 8 g fiber, 21 g sugar, 33 g protein
