Korean Braised Short Ribs with Greek Yogurt Sauce - The Flavor Transforms Completely

Steps

1. 1

   Soak the short ribs in cold water to remove the blood thoroughly, then transfer to a pot

2. 2

   Add green onion stalks, pear, and the braising sauce (200g low-sodium soy sauce + 200g jocheong + 1L water), bring to a boil over high heat, then reduce to medium and cook for 2 hours, skimming off foam as needed

3. 3

   For the Greek yogurt sauce, simmer 150g of galbi jjim sauce, turn off the heat, add 100g of Greek yogurt, and whisk smooth using the residual heat

4. 4

   Arrange the ribs and pear on a plate, drizzle generously with the Greek yogurt sauce, and finish with a drizzle of perilla oil and a sprinkle of chopped scallions