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Soak short ribs for 1 hour in cold water. Discard the water and rinse the meat.
Preheat oven to 350°F. Place short ribs in a large braiser or Dutch oven and cover with soy sauce, sugar, sake, Spicy Seasoned Salt, apple juice, garlic, ginger, and enough water to mostly cover the short ribs (about 2–3 cups).
Bring liquid to a simmer over medium heat, then cover and place in preheated oven. Braise for 3 hours, or until the short ribs are completely tender. Check the liquid throughout and add additional water, as needed, to be sure short ribs continue to be mostly submerged.
Once the meat is tender, add the carrots, onions, potatoes, and rice cakes to the pot, nestling them around the short ribs. Cover and continue cooking in the oven for an additional 30 minutes.
Serve short ribs topped with scallions and sesame seeds, spooning the stew over the steamed rice.