How to Make It
Score the ribs on both sides with a knife. In a large bowl, mix the sugar with 3 tablespoons of the sesame oil and the rice wine, garlic, scallions and Sesame Salt. Add the short ribs and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
Scrape the marinade off the meat and reserve. Heat the vegetable oil in a large enameled cast-iron casserole. 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. Repeat with the remaining ribs, adjusting the heat as necessary if the juices on the bottom of the casserole get too dark.
Add the carrots, daikon, chestnuts and Asian pear to the casserole and cook for 3 minutes, stirring frequently. Return the ribs to the casserole. Add the water, soy sauce and the reserved marinade and bring to a boil, skimming as necessary. Cover the casserole and simmer over low heat until the ribs are tender, about 1 1/2 hours.
Meanwhile, heat the remaining 1 teaspoon of sesame oil in a small nonstick skillet. Add the egg and cook over moderate heat until set, about 1 minute. Carefully turn the egg as you would a crêpe and cook until set, about 10 seconds longer. Slide the omelet onto a work surface and let cool, then roll it up and cut it crosswise into thin strips.
Using a slotted spoon, transfer the ribs, vegetables and Asian pear to a bowl. Simmer the sauce in the casserole over moderate heat until thickened and richly flavored, about 20 minutes. Return the ribs, vegetables and Asian pear to the sauce and simmer until warmed through. Serve the stew in large shallow bowls, garnished with the omelet strips and sesame seeds.
Unsweetened cooked chestnuts are available in vacuum-packed jars and also in cans. If using canned ones, be sure to drain them.