Korean beef stew

Chef Sang Yoon's Korean beef stew, Galbi Jjim, was cooked using a pressure cooker. Recipe: Korean beef stew (Glenn Koenig / Los Angeles Times)

Total time: 2 hours

Servings: 6 to 8

Note: Serve the ribs with steamed rice and radish kimchee. Korean soy sauce, malted rice syrup, jujubes and Korean sesame oil can be found at Korean markets and select Asian markets.

3 1/2 pounds bone-in beef short ribs, cut crosswise (flanken-style) into 2- to 3-inch strips

Kosher salt

1 tablespoon canola or vegetable oil

1/2 cup Korean soy sauce

1/4 cup Korean malted rice syrup

1/2 cup mirin

1/2 onion, grated

4 ounces daikon radish, grated (½ cup)

1/2 Asian pear, grated

6 cloves garlic, minced

5 dried shiitake mushroom caps

5 dried Korean red dates (jujubes)

12 (1½-inch) daikon radish cubes

2 carrots, cut into 1½-inch lengths

1 potato, cut into 1½-inch cubes

1 tablespoon Korean sesame oil

1 teaspoon ground black pepper