• In a large bowl, add the beef and fill it up with cold water
  3-4 lbs Short ribs, beef shank, or chuck roast
• Cover the bowl and place it in the refrigerator for two to four hours to draw out the blood

Marinade

• In a bowl, mix soy sauce, brown sugar, Korean cooking wine, water, garlic, ginger, green onions, sesame oil, and black pepper
  1 cup regular soy sauce, 2/3 cup light or dark brown sugar, 2/3 cup Korean cooking wine (mat-sool or mirim), 1 1/4 cup water, 1/4 cup minced garlic, 2 tsp minced ginger, 4 green onions, chopped, 1/4 cup sesame oil, cracked black pepper to taste, 1/3 cup dark soy sauce
• Vegetables: Roughly peel and chop carrots, onions, radish, and/or mushrooms
  3 carrots, roughly chopped, 1 large onions, chopped, 1/2 Korean radish, peeled and chopped, 5 shitake mushrooms, stems removed
• Drain the meat from the water
• Boil water in a large pot
• Add the meat and blanch it for about 10 minutes or until brown foam floats up
• Drain and rinse off any small bone pieces off the ribs
• In a large pot, add the meat, water, and marinade sauce
  3 cups water
• Cook on high and bring it to a boil. Then reduce the heat to medium-low or low
• Simmer for 45 to 60 minutes
• When the meat is tender (a chopstick will easily pierce through the meat), taste a piece of meat to see if the seasoning is to your liking. If not, add what is missing. Sometimes I add more sugar or soy sauce.
• Next add the vegetables
  3 carrots, roughly chopped, 1 large onions, chopped, 5 shitake mushrooms, stems removed, 1/2 Korean radish, peeled and chopped
• Cook for another 10 to 20 minutes or until the radish and carrots are tender
• Add chili peppers if using it for heat
  4 green or red chili peppers
• Turn off the stove and let it rest for 15 mintues before serving