Soak the ribs: Rinse the ribs under cold water. Soak in cold water for 20–30 minutes to draw out excess blood. Change the water once.
Parboil: Place ribs in a large pot, cover with cold water, and bring to a boil. Boil 5 minutes. This step removes impurities for a cleaner sauce.
Drain and rinse: Rinse the ribs and wipe out the pot to remove scum.
Mix the sauce: In a bowl, combine soy sauce, mirin, brown sugar, grated pear, garlic, ginger, rice vinegar, sesame oil, black pepper, and water/stock. Add gochugaru or gochujang if using.
Load the pot: Return the ribs to the clean pot. Add onion and mushrooms. Pour in the sauce.
Simmer gently: Bring to a simmer over medium heat, then lower to maintain a gentle bubble. Cover and cook 45 minutes.
Add hearty veg: Stir in daikon and carrots. Cover and cook 25 minutes.
Add potatoes and jujubes: Cook another 20–25 minutes, until ribs turn fork-tender and vegetables feel soft but intact.
Thicken the sauce: Uncover and increase heat slightly. Let the liquid reduce 10–15 minutes, stirring occasionally, until it looks glossy and coats a spoon.
Taste and balance: Adjust salt with a splash of soy, sweetness with a pinch of sugar, and brightness with a touch more vinegar if needed.
Garnish: Finish with sliced scallions and sesame seeds.
Serve with steamed short-grain rice to soak up the sauce.
Add kimchi and simple banchan (pickled radish, sesame spinach) for a complete spread.
Skim fat if desired: Chill the pot briefly and remove the solidified fat for a lighter finish.
