• 3 pounds beef short ribs
• ½ cup Momofuku Soy Sauce
• 2 tablespoons sugar
• ½ cup sake
• 5 tablespoons Momofuku Spicy Seasoned Salt
• 1/4 cup apple juice
• 6–8 cloves garlic, roughly chopped or blended
• 1 in ginger, chopped
• 1 pound carrots, halved and cut into 1 inch strips
• 2 yellow onions, quartered and separated
• 1 pound yukon gold potatoes, quartered
• 1 cup rice cakes
• steamed rice
• scallions, roughly chopped
• sesame seeds

Soak short ribs for 1 hour or more in cold water. Discard the water and rinse the meat.

Heat oven to 350°F. Add short ribs to a large braiser or dutch oven and cover with soy sauce, sugar, sake, Spicy Seasoned Salt, apple juice, chopped garlic, ginger, and enough water to mostly cover the short ribs (about 2–3 cups).

Bring to a boil, then top with a lid and braise in the oven for 3 hours, or until the short ribs are completely tender. Check the liquid throughout and add additional water, as needed, to be sure short ribs continue to be mostly submerged.

Once the meat is tender, add carrots, onions, potatoes, and rice cakes, then recover and cook in the oven for an additional 30 minutes.

Serve topped with scallions and sesame seeds, spooning the stew over steamed rice.