Maeun galbijjim

Step 1: Soak 3 ⅓ lb bone-in beef short ribs in cold water for 30 minutes, changing it once, to draw out the blood. Trim off any thick lumps of fat on the outside.

Step 2: Bring a large pan of water to the boil, add the ribs and boil for 5 minutes. Drain, rinse each piece and wash the pan.

Step 3: Return the ribs to the pan with 6 ¼ cups water, 1 onion, ⅔ oz ginger and 3 spring onion whites. Bring to the boil, then cover, lower the heat and simmer gently for about 1 hour, until the meat is tender and starting to come away from the bone.

Step 4: Meanwhile mix 5 tbsp Korean chilli flakes (gochugaru), two-thirds of 1.3 bulbs garlic, 4 tbsp soy sauce, 1 tbsp sugar, 1 tbsp rice syrup or honey, ½ tsp mild curry powder, ½ tsp black pepper and 1 tbsp toasted sesame oil with 4 tablespoons of water into a thick paste.

Step 5: Lift out the ribs. Strain the cooking liquid and skim off as much fat as you can; keep 400 ml. Discard the vegetables.

Step 6: Common mistake: adding the chilli paste at the start. Chilli flakes simmered for an hour turn dark and bitter. Only stir the paste in now that the meat is tender.

Step 7: Put the ribs back in the pan with the kept liquid and the paste. Simmer uncovered over a medium heat for 15 to 20 minutes, turning the ribs often, until the sauce is thick and clings to the meat.

Step 8: Stir in the rest of 0.7 bulbs garlic and 3 spring onions and cook for 1 minute. Scatter with 1 tbsp toasted sesame seeds and serve in the pot with 1 ⅓ lb cooked short-grain rice. Leftovers keep for 3 days in the fridge and reheat well.