Braised Short Ribs with Daikon and Glass Noodles
These tender short ribs are served in an intense broth made sweet with mirin and brown sugar and dark with soy sauce and sherry. "This is a variation of a Korean dish called kalbi tang," Sang Yoon says.Plus: F&W's Ultimate Beer GuidePlus: More Beef Recipes and Tips
The beef ribs can be prepared through Step 2 and refrigerated in the broth for up to 3 days. Skim off any fat from the surface before rewarming.
Dangmyeon noodles, Korean noodles made from sweet-potato starch, are available from Asian markets.
For a beer match, Yoon recommends a caramelly dubbel such as Westmalle.