Preparation / Directions:
Trim the excess fat from the short ribs and score in a diamond pattern. Mix the soy sauce, sesame oil, garlic, ginger, spring onions, sugar, toasted sesame seeds, wine, and black pepper together. Add to the ribs and mix thoroughly. Set aside for 3-4 hours, or overnight.
Remove the ribs from the marinade and reserve. Heat a tablespoon of vegetable oil in a large pot, and fry the ribs until brown, about 5-7 minutes. Add the onion and carrots, and fry for 2-3 minutes. Pour the reserved marinade plus 1/2 pint of water over the meat and vegetables. Bring to the boil, and partially cover. Reduce to a low simmer and cook for 1 1/2-2 hours, turning the ribs from time to time, until they are very tender.
Remove the lid and boil fiercely to reduce the liquid to a thickish syrup. Make sure that all the ribs are well glazed. Skim off excess fat, and garnish with pine nuts, toasted sesame seeds, and fried egg strips. Serve piping hot.
This dish is even better if you cook it a day in advance, allow the pot to cool, skim off the excess fat, then reheat before serving.