|400 g||short ribs|
|300 g||daikon radish|
|150 ml||soy sauce|
|75 ml||red wine|
|1 pinch||black pepper|
|1 tbsp||sesame oil|
|1 tsp||sesame seeds for serving|
|vegetable oil for frying|
|chili strings for serving|
Grate daikon radish and ginger and transfer to a large bowl. Add mirin, salt, and sugar. Stir to combine, then set aside. Mince garlic. In a second large bowl, mix soy sauce, red wine, honey, garlic, and black pepper. Roughly chop red onion and set aside.
Portion the meat and rinse under cold water, then pat dry with paper towels. Heat oil in a pot over medium-high heat and sauté the ribs on both sides. Remove ribs from pot and let drain on a paper towel-lined plate. Transfer ribs back to the pot, add the chopped red onion, and deglaze with garlic-soy sauce mixture. Mix thoroughly, scraping up the brown bits from the bottom of the pot. Cover the pot and bring to a boil over medium-high heat for approx. 25 min., then reduce heat to low and simmer, covered, for approx. 20 min.
Remove ribs from pot, season with sesame oil, and decorate with sesame seeds and chili strings. Serve with pickled daikon, and enjoy!