Preparation time: 2 hours and 15 minutes
1kg beef short ribs
1.2 liter water
1 large onion
5 garlic cloves
2 ginger slices of 6 cm
1 small leek
¼ tsp salt
580 ml bulgogi sauce
Put up a pan with cold water and add the beef ribs. Once the water starts boiling, boil the meat for another 5 to 8 minutes. Drain the water and rinse the meat.
Place the beef ribs back in a large stew pan with the garlic, onions, ginger and garlic cloves. Add water until the meat is completely covered. Bring the water to a boil and cook it for about 5 minutes over high heat. Turn the heat to medium low and cook it for about 35 to 45 minutes. Remove impurities if necessary.
Take the meat out of the pan carefully. Add the bulgogi sauce while stirring. Put the meat back in and bring the stock to a boil again. Turn the heat to medium low and simmer for 1 to 1½ hour. Season with sugar or salt.
Take the meat out and put it on a plate. Put the sauce in a saucepan, simmer the sauce to make it thicker and to make the taste more intense. Pour the sauce over the meat, sprinkle a bit of sesame oil, spring onions, red chili peppers and sesame seeds on top.