Spicy Beef Stew with Gochujang

Soak short ribs in cold water for 2 hours to remove impurities. Blanch ribs in boiling water with a few slices of ginger for 2 minutes, then drain. In a pot, add ribs, soy sauce, rock sugar (or regular sugar), gochugaru, minced garlic, plus enough hot water to cover. (Hot water keeps the meat juicy!) Bring to a gentle boil, leave the lid slightly open, and simmer for 30 minutes. Add carrots and onion, then simmer for another 30 minutes. Add rice cakes and cook for another 10–15 minutes, letting them soak up all the spicy-sweet broth. Serve hot — optional cheese topping makes it unreal.