Short Rib and Vegetable Stew

Ingredients

• Accompaniment: brown rice and barley
• 3 tablespoons Asian sesame oil
• 1 bunch scallions, cut into 2-inch pieces
• 1 large onion, cut into 1-inch wedges
• 1 tablespoon Korean hot red-pepper paste plus additional for serving
• 2 tablespoons molasses (not robust or blackstrap)
• 2 tablespoons Asian fish sauce
• + 9 more ingredients
• • ½ cup soy sauce
  • ½ cup dried red dates (optional)
  • 12 garlic cloves, smashed
  • 4 large carrots, sliced ½ inch thick
  • 1 (¾-pound) Korean radish or daikon, peeled and cut into 1-inch chunks
  • 1 pound boiling potatoes
  • 12 large dried Chinese black mushrooms
  • 8 cups cold water plus 4 cups hot water
  • 6 pounds beef short ribs (with bone; preferably cut into 2-inch pieces by butcher)

1. Cover short ribs with cold water and soak, chilled, at least 2 hours. 2. Drain ribs and transfer to an 8-to 10-quart heavy pot with cold water (8 cups). Simmer ribs, partially covered, skimming any foam, 2 hours. Chill ribs in liquid (covered once cool) until fat solidifies, about 4 hours. ...

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