Prepare all ingredients, clean and wash them.

Cut the daikon, carrots, and onion into large chunks, slice the ginger, cut 5 green onions into long sections, and chop 1 green onion finely.

Heat a pan over low heat, add a little oil, and stir-fry the ginger slices until fragrant.

Turn to medium-high heat, add the beef short ribs. (A hot pan with high heat can lock in the beef juices and reduce shrinkage. Braising the whole short rib also helps reduce shrinkage; cut into pieces after braising.)

Sear both sides until the surface is slightly browned, then remove from the pan. (Out of curiosity, I measured: originally 6 inches long, shrank by 0.8-1 inch, so after searing, it's only 4.7-4.9 inches).

In the same pan, add the onion and white parts of the green onions, stir-fry until fragrant, then remove from the pan.

In the same pan (add a little more oil if needed), stir-fry the daikon and carrots until they look glossy, then turn off the heat.

In a suitably sized pot, add the ingredients from steps 6 and 5, along with water, the beef braising spice mix, and seasonings.

Place on the stove, turn to medium-low heat (I used a cast iron pot, for regular pots use medium-high heat), bring to a boil, skim off any foam from the surface, cover, and simmer on the lowest heat for 40 minutes.

After simmering for 40 minutes (the onion will have dissolved), add the daikon and carrots from step 7, cover, and continue cooking for about 15-20 minutes.

Finally, add the green onion tops, cook until they turn green, then turn off the heat.

Cook some noodles (choose your favorite type and some bok choy), then add the beef soup and meat, sprinkle with chopped green onions to finish.

Cook some rice, sprinkle with black sesame seeds, serve with braised beef and some chopped green onions, and the beef rice is ready to serve.