In a large bowl, place the short ribs, fill with water, and add 2 T of sugar. Let them soak for over an hour to remove the blood.
Tip.Rinsing the meat every 30 minutes while soaking helps draw out more blood.

Thinly slice the green onions, and cut the onion into slightly thick strips.

Heat a bit of oil in a pot, add the green onion, onion, and 2 T of minced garlic, and stir-fry over medium heat.

Once the onion turns slightly translucent, add 1 T of sugar and continue stir-frying.

As you keep stir-frying, the vegetables will release some liquid; at this point, add 200ml of jin-ganjang and 3 T of tuna sauce, and continue cooking.

Once the soy sauce mixture comes to a boil, add the cleaned short ribs and toss to coat.

When it comes back to a boil, add 200ml of mirin and 5 T of vinegar, then boil over high heat.

Once boiling, pour in enough water to just cover the ribs.
Tip.Skim off the foam that forms while boiling for a cleaner-tasting braise.

After removing all the foam, add 1 can of pear juice.
Tip.This pear drink alone does the job — no need to grate fresh pear.

Cover with a lid and simmer over low heat for about an hour.

After an hour, add the cheongyang peppers, enoki mushrooms, and carrots to taste, and simmer for another 10 minutes.