I made a few changes so it's more like my favorite restaurant version:
1) I used Daikon instead of potato. I've never had one with potato. I can see why it would be used to thicken the sauce, but I don't think it would add much flavor. I also just love Daikon....
2) I also did not use sake because I had none on hand. Instead, I used leftover white wine and extra Mirin. It turned out GREAT! Almost as perfect as my favorite restaurant's (almost). But hey, cheaper to make at home since we know how $$$$$ Korean food can be at a restaurant (it's all those yummy side dishes).
A great tip for leftovers is to shred the meat and stir fry it with noodles (I used somen). Reduce some of the braising liquid and pour over the pan fried noodles......YUMMMMM
Courtesy of NY Times:
Braised Short Ribs (Kalbi Jim)
Time: 2 hours, plus overnight marinating
6 pounds short ribs
10 cloves garlic, peeled and chopped
1 cup soy sauce
4 tablespoons sesame seed oil
2 tablespoons minced ginger
12 scallions, trimmed and chopped
4 tablespoons toasted and ground sesame seeds
 1/2 cup sake
4 tablespoons mirin
2 tablespoons sugar
1 Asian pear or 2 crisp apples, peeled and chopped
1 or 2 fresh chilies (or to taste), preferably long and red, minced
2 large shallots, peeled and chopped
1 teaspoon black pepper, or more to taste
4 tablespoons olive or corn oil
1 large potato, peeled and chopped (I used Daikon)
2 medium onions, peeled and chopped
2 medium carrots, peeled and chopped
2 eggs, optional
Salt
Cooked white rice, for serving.
1. In a large bowl, combine the first 14 ingredients (through black pepper), and refrigerate overnight, covered. About 2 hours before serving, put half the oil in a broad, deep saucepan or casserole, and turn the heat to high. Remove the short ribs from the marinade, add them to the pan and brown them on all sides, 10 to 15 minutes.
2. Add marinade to the meat, along with 2 cups water. Bring to a boil; lower heat and simmer, covered, an hour or longer, until meat is tender but not falling off the bone.
3. Turn the heat back to high, uncover and add potato, onion and carrots. Cook at a lively simmer until the stew is thick and the vegetables are done, about 20 minutes more.
4. Meanwhile, if you want a traditional egg garnish, put the remaining oil in a 12-inch nonstick skillet, and turn the heat to medium-high. Beat the eggs with pepper and a pinch of salt, and add them to the skillet. Turn the heat to medium, and let sit, undisturbed, until the bottom of the omelet is lightly browned. Flip, and cook until the omelet is firm. Turn it out onto a cutting board, and let it cool slightly; then roll it up, and cut it into thin slices.
5. Taste the stew, and add a little salt if necessary. Garnish with omelet strips, and serve with white rice.
Yield: 6 servings.
