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1
In a bowl, whisk the soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions and 2 tablespoons of the sesame oil.
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2
Add the ribs, turn to coat and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.
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3
Heat the canola oil in a large Dutch oven or enameled cast-iron casserole.
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4
Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes.
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5
Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.
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6
Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes.
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7
Return the ribs and any accumulated juices to the pot.
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8
Add the reserved marinade, broth and 6 cups of water; bring to a boil.
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9
Cover and simmer over moderately low heat for 1 hour, skimming occasionally.
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10
Uncover and simmer for 1 hour longer, stirring and skimming occasionally.
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11
Add the daikon, carrots and potatoes to the stew and simmer briskly until the meat is very tender, the vegetables are tender and the sauce is thickened, 30 minutes longer.
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12
Meanwhile, in a medium nonstick skillet, heat 1 tablespoon of the sesame oil over moderately high heat.
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13
Add half of the kimchi and cook, turning occasionally, until golden and lightly caramelized.
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14
Transfer to a plate.
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15
Repeat with the remaining sesame oil and kimchi.
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16
Serve the stew topped with the kimchi and radishes and garnished with sliced scallions.
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17
Serve with steamed rice.
