Braised Short Ribs with Daikon and Glass Noodles
"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...."
INGREDIENTS
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1 tablespoon vegetable oil
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Four 12-ounce flanken-cut beef short ribs, about 1 1/2 inches thick
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Salt and freshly ground black pepper
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1/2 cup dry sherry
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1/2 cup soy sauce or tamari
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1/2 cup mirin
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1 medium onion, thinly sliced
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8 garlic cloves, smashed
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One 2-inch piece of fresh ginger, thinly sliced
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1 ounce dried shiitake mushrooms
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1 tablespoon light brown sugar
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3/4 pound daikon, peeled and cut into 1-inch cubes
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2 large carrots, cut crosswise 1/2 inch thick
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6 cups water
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2 teaspoons Asian sesame oil
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4 ounces dried dangmyeon noodles (see Note), or mung bean noodles
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