Korean Braised Beef Short Ribs / Galbijjim

Let the ribs sit in cold water for 30 minutes to draw out excess blood. Drain. Bring 5 cups of water to a roaring boil over high heat. Add onion, garlic, the white part of scallions, and the short ribs. Return to a boil. Skim off the foam. Reduce to medium high and cook for 10 minutes. Meanwhile, mix together all the braising liquid ingredients (except sesame oil). Place the ribs on a plate and set aside. Strain the stock and skip off the fat. Return the ribs to the pot, add the braising liquid, and 2.5 cups of the stock. Boil over medium heat for 30 minutes. Add the radish and carrots and boil for another 30 minutes. Place on a serving plate and top with sliced scallions.