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Ingredients

• 1 tablespoon  vegetable oil
• 4 12-ounce  flanken-cut beef short ribs, about 1 1/2 inches thick
•   Salt and freshly ground black pepper
• 1/2 cup  dry sherry
• 1/2 cup  soy sauce or tamari
• 1/2 cup  mirin
• 1   medium onion, thinly sliced
• 8   garlic cloves, smashed
• 1   2-inch piece of fresh ginger, thinly sliced
• 1 ounce  dried shiitake mushrooms
• 1 tablespoon  light brown sugar
• 3/4 pound  daikon, peeled and cut into 1-inch cubes
• 2   large carrots, cut crosswise 1/2 inch thick
• 6 cup  water
• 2 teaspoons  Asian sesame oil
• 4 ounces  dried dangmyeon or mung bean noodles

Description

These Tender Short Ribs Are Served In An Intense Broth Made Sweet With Mirin And Brown Sugar And Dark With Soy Sauce And Sherry. "This Is A Variation Of A Korean Dish Called Kalbi Tang," Sang Yoon Says.

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