Seaweed Braised Short Ribs (Haecho Galbi-jjim)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Remove the blood from the ribs, blanch them in hot water until over 80% cooked, then simmer the ribs and potato with a little water, adding rice wine and ginger syrup, until tender.
2. Cut the onion, green chili pepper and red chili pepper into bite-size pieces.
3. Rinse the dried seaweed stems in cold water and drain.
4. Bring the seasoning sauce to a bubbling boil.
5. Add the boiled ribs, potato and carrot to the boiling seasoning sauce in that order, then add the quail eggs and simmer.
6. Finally, add the seaweed stems and stir-fry them in to finish the braised ribs.