Old recipes for galbi jjim start with an instruction to soak the short ribs in cold water for a few hours, up to overnight, changing out the water for fresh water every 30 minutes. The reason for this step was to extract the red "bloody" juices and game-y flavor from the meat. This may have been necessary a long time ago when meat might not have been as fresh or not quite as high in quality. However, these days, we're using fresher, higher quality meat so we don't need to soak the short ribs.