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1
Score the ribs on both sides with a knife.
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2
In a large bowl, mix the sugar with 3 tablespoons of the sesame oil and the rice wine, garlic, scallions and Sesame Salt.
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3
Add the short ribs and toss to coat.
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4
Cover and refrigerate for at least 2 hours or overnight.
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5
Scrape the marinade off the meat and reserve.
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6
Heat the vegetable oil in a large enameled cast-iron casserole.
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7
Add half of the short ribs and cook over moderate heat until nicely browned, about 5 minutes per side; transfer the browned ribs to a plate.
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8
Repeat with the remaining ribs, adjusting the heat as necessary if the juices on the bottom of the casserole get too dark.
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9
Add the carrots, daikon, chestnuts and Asian pear to the casserole and cook for 3 minutes, stirring frequently.
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10
Return the ribs to the casserole.
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11
Add the water, soy sauce and the reserved marinade and bring to a boil, skimming as necessary.
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12
Cover the casserole and simmer over low heat until the ribs are tender, about 1 1/2 hours.
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13
Meanwhile, heat the remaining 1 teaspoon of sesame oil in a small nonstick skillet.
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14
Add the egg and cook over moderate heat until set, about 1 minute.
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15
Carefully turn the egg as you would a crepe and cook until set, about 10 seconds longer.
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16
Slide the omelet onto a work surface and let cool, then roll it up and cut it crosswise into thin strips.
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17
Using a slotted spoon, transfer the ribs, vegetables and Asian pear to a bowl.
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18
Simmer the sauce in the casserole over moderate heat until thickened and richly flavored, about 20 minutes.
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19
Return the ribs, vegetables and Asian pear to the sauce and simmer until warmed through.
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20
Serve the stew in large shallow bowls, garnished with the omelet strips and sesame seeds.
