Creating amazing Galbi Jjim is straightforward when you follow these detailed steps:

1. Soak the Ribs: Place the short ribs in cold water for about 30 minutes to remove excess blood. Drain and pat dry.
2. Marinate the Ribs: In a large bowl, combine soy sauce, sugar, water, sesame oil, minced garlic, sliced ginger, and black pepper. Add the short ribs and let them marinate for at least 30 minutes (or overnight for deeper flavor).
3. Prepare the Vegetables: While the ribs are marinating, chop the carrots and daikon radish into chunks. Set aside.
4. Sear the Ribs: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the marinated ribs until browned on all sides, about 5 minutes per side.
5. Add the Marinade: Pour the marinade over the browned ribs in the pot. Bring to a boil, then reduce the heat to low.
6. Add Vegetables: Add the carrots and daikon radish to the pot. Stir gently to combine.
7. Simmer: Cover the pot and let it simmer for about 2 hours, checking occasionally and stirring gently to prevent sticking.
8. Thicken the Sauce: If you prefer a thicker sauce, mix corn starch with a little water and add it to the pot during the last 10 minutes of cooking.
9. Finish and Serve: Once the ribs are tender and the sauce has thickened, remove from heat. Garnish with chopped green onions and toasted sesame seeds.

These steps will guide you in creating a delicious and satisfying Galbi Jjim that will be the highlight of your meal.