Galbi Jjim, Korean-style Braised Beef Short Ribs (韓式牛小排)

When all the kids came home for Christmas, we had lots of fun, esp. when we enjoyed good food together, at home, or in restaurants.  One evening, we decided to go out for Korean food.  We ended up in an excellent restaurant famous for Galbi Jjim, i.e., Korean-style Braised Beef Short Ribs (韓式牛小排).  It was so good I'd like to have it regularly (better learn to make it at home, I guess, if possible:-).  The Galbi Jjim recipe below is a filtered combination of two excellent online recipes (Maangchi's and Kimchimeri's, both in English), with adjustments to: the timing for adding the veggies into the pot, the length of cooking the ribs, and the selection of veggies (based on what we had in the restaurant).  The outcome in our kitchen was quite satisfactory.

1. [Prepare the ribs] Soak ~2 lbs of beef short ribs in water for 30 minutes, blanch the ribs for 3-4 minutes, then rinse the ribs thoroughly. Trim excess fat off of the ribs (if any), and set aside. Note- Beef short ribs are available from most, if not all, of the regular supermarkets, but not from the Chinese markets.  I found them in Vons, Sprouts, and Costco, in Southern California.
2. In a flat bottom cooking pot (or a Dutch oven), add 6-8 cloves of garlic (minced), and 1 onion (coarsely chopped). Add the thoroughly rinsed beef short ribs into the pot. Season with 4Tbsp of soy sauce, 4 Tbsp of rice cooking wine, 2 Tbsp brown sugar, 1/2 tsp salt, and 1/2 tsp black pepper. 
3. [Cook for 30 minutes] Add enough water to immerse the ribs in the pot. Bring to boil and let simmer for 30 minutes.
4. [Cook for 60 minutes] Now, add 2-4 Tbsp of corn syrup (or honey), and 2-4 Tbsp seasoned soybean paste (with no spicy-hot pepper), or [optional] 2-4 Tbsp of Korean fermented hot pepper paste, if you like it spicy.  Let simmer for another 60 minutes. Now, season to taste with salt, pepper, corn syrup, and the optional Korean fermented hot pepper paste, by tasting the sauce in the pot.  Note- Korean fermented hot pepper paste can be found in any Chinese market.  See picture to the right for product package.  Also, by now the ribs should be soft and juicy. If not so, continue to simmer for up to 90 minutes (Check every 30 minutes, on water level and meat readiness; BTW, this might be a sign of questionable meat quality).
5. [Optional] Prepare, cook, drain fluid, and set aside half a pack (6-8 oz) of cylinder-shaped Korean Sticky Rice Cake.  Note- Korean Sticky Rice Cake (cylinder shaped) is available from any Korean market, and some Chinese markets.  Follow the instructions on the package for cooking. For frozen vacuum-packed rice cakes, soak in water for 10-15 minutes, and cook in boiling water till soft.  Set aside for Step 7 now.  Store the cooked rice cake pieces in a mid-sized bowl, add 1-2 tsp of veggie oil (or some sauce from Step 4), then stir and mix the pieces to prevent the pieces from getting stuck together.
6. [Add Veggie #1] Add large chunks (1" cubes, or larger) of 2-3 carrots, and let simmer for 10 minutes (5 minutes for medium-sized chunks, i.e., 1/2"-3/4" cubes).  
7. [Add Veggie #2] Add large chunks (1" cubes, or larger) of 2 large potatoes, and let simmer till both the potatoes, and carrots are soft (~30 minutes total for large chunks, ~20 minutes total for medium-sized chunks, 1/2"-3/4" cubes).  Add Korean Sticky Rice Cake prepared in Step 5 and mix thoroughly.  Note- If you choose to add radish, the Chinese radish (aka daikon) should be added along with the carrots (in Step 6), whereas the Korean radish should be added in Step 7, along with the potatoes.  
8. By now, the meat on the ribs should be easily (and smoothly) poked through by a single chopstick (known as the Poke-Through Test).  Serve with white rice.  Ladle sauce on top of the ribs and veggies. Garnish with minced green onions.  Here is the outcome from our kitchen.