Soak dried shiitake mushrooms and dates in water for at least 2 hours. Wash under running water thoroughly by rubbing with hands. Remove stems from mushroom (scissors work well).
Make 2-3 slits (about halfway the thickness) on the ribs if they are big ones. Soak for 1 hour to draw out blood. (Soaking is optional)
Place short ribs in a pot and add enough water so that meat is submerged. Once it comes to boil, boil for 5 minutes.
Thoroughly rinse the ribs in under running cold water by rubbing with hands. Be careful not to burn hand because the ribs are very hot initially.
Place the ribs in a clean pot. Add all sauce ingredients. Add broth ingredients in a mesh bag if you have one. If you don't have a mesh bag, just remove the broth ingredients after first boil.
Boil on low heat (level 2-3 out of 10) for 40 min with LID CLOSED.
Prepare veggies during this time.
Remove broth ingredients except minced ginger.
Add dates and mushrooms and boil oil 30 min on medium heat (6 out of 10) UNCOVERED or until liquid reduces to half. Skim off oil on surface periodically. (If you are using fresh mushrooms, don’t add here, add it with rest of the veggies in the next step.)
Add the rest of the vegetables and boil on medium heat (4 out of 10) for another 30 min UNCOVERED or until only little bit of liquid is left. Check the bottom periodically so it doesn’t burn.
Add mulyeot for a nice shine and boil for another 2 min.
Garnish with chopped green onions. Sprinkle sesame seeds if you like.