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