Woo Lae Oak in Los Angeles garnishes its version of this dish with thinly sliced strips of plain omelette.
- 6 dried shiitake mushrooms
- 6 dried red dates
- 3 lb. bone-in beef short ribs, in 3–4"-long pieces
- 2 cups mirin (Japanese rice wine)
- 1 medium daikon, peeled, trimmed, quartered lengthwise, and cut into 2" pieces
- 1 (2") piece ginger, peeled and lightly crushed
- 2 cloves garlic, lightly crushed and peeled
- 3 medium carrots, peeled, trimmed, and cut into 2" pieces
- 1 cup soy sauce
- 1⁄4 cup drained canned ginkgo nuts
- 1 tsp. Asian sesame oil
Put mushrooms and red dates together in a medium bowl of hot water, cover, and soak until soft, about 1 hour. Drain, trim, and discard stems from mushrooms. Set mushroom caps and dates aside.
Meanwhile, bring a large, heavy-bottomed pot of water to a boil over high heat. Make 3 crosswise cuts into each piece of meat, just down to the bone. Add meat to pot, and cook, skimming foam that rises to the surface until most of the foam subsides, about 10 minutes. Drain meat in a colander, and rinse well under cold running water.
Return meat to clean pot; add mirin, daikon, ginger, garlic, and enough cold water to cover meat and daikon (about 6 cups). Bring to a boil over high heat, reduce heat to medium-low, and simmer, partially covered, for 1 hour.
Add carrots, soy sauce, and reserved mushrooms and dates to the pot. Increase heat to medium, and cook, uncovered, until meat is very tender, carrots are soft, and liquid is slightly thickened, about 1 hour more. Just before serving, add ginkgo nuts and sesame oil, and simmer until just heated through, about 5 minutes.
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