Korean Beef Short Rib Stew

Place dried mushrooms in medium bowl. Add enough hot water to cover and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing excess water back into bowl. Strain and reserve soaking liquid in 2-cup glass measuring cup, leaving sediment behind. Remove and discard stems. Reserve caps.

Place ribs in heavy medium stockpot. Add enough water to cover ribs. Bring to simmer, skimming foam from atop surface. Drain and discard all water.

Return ribs to pot. Add mirin, soy sauce, ginger, garlic, reserved mushroom soaking liquid and enough water to cover ribs by 1 inch. Bring to boil over medium-high heat; reduce heat to low. Simmer uncovered 1 hour, skimming foam from atop liquid and adding more water if necessary to cover meat. Stir in daikon and reserved mushroom caps. Simmer 30 minutes. Add carrots and simmer until meat is fork tender, about 30 minutes longer. Season sauce to taste with additional soy sauce and sugar. Stir in sesame oil and ginkgo nuts, if desired. Cook until heated through. Discard crushed ginger. Spoon ribs into bowls and serve.

TO THICKEN SAUCE (OPTIONAL):
Mix 1/2 cup cornstarch with about 3/4 cup cold water to form smooth mixture the consistency of cold heavy cream. Transfer meat and vegetables from sauce to bowl; cover to keep warm. Bring liquid to simmer; slowly whisk in cornstarch "slurry" one tablespoon at a time, returning mixture to simmer after each addition. Repeat until thickened to desired consistency. Return meat and vegetables to sauce; stir to coat. Serve immediately.