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Ingredients

• 1 tablespoon(s) 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(s) dry sherry
• 1/2 cup(s) soy sauce or tamari
• 1/2 cup(s) mirin
• 1 medium onion, thinly sliced
• 8 clove(s) garlic, smashed
• 1 2-inch piece of fresh ginger, thinly sliced
• 1 ounce(s) dried shiitake mushrooms
• 1 tablespoon(s) light brown sugar
• 3/4 pound(s) daikon, peeled and cut into 1-inch cubes
• 2 large carrots, cut crosswise 1/2 inch thick
• 6 cup(s) water
• 2 teaspoon(s) Asian sesame oil
• 4 ounce(s) dried dangmyeon noodles, see Note or mung bean noodles

Description

Braised Short Ribs With Daikon And Glass Noodles - The Huffington Post

Kitchen Daily