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Cut each short rib into individual bones, and season with salt and pepper. Then, in a pan set over medium-high heat, sear the ribs on all sides until they are very browned.
Place the daikon radish on the bottom of a large, cast-iron Dutch oven, then place the seared short ribs on top (bone side down). Preheat the oven to 325° F.
Using a blender, blend the soy sauce, sugar, sesame oil, mirin, sake, garlic cloves, onion, and Asian pear together. Add the mixture to the Dutch oven, along with 2 cups of water.
Cover the mixture, including the short ribs and daikon, with a layer of kombu and place lid on. Bring to a boil on the stove top.
Once it comes to a boil, turn off the stove and move the pot into the oven and cook for about 3 hours, or until very tender. Discard the kombu and skim the fat. Add the pearl onions and toss until warmed through.
To make the roasted vegetables: Crank the oven up to 400° F. Toss the carrots and potatoes in sesame oil, salt, and pepper. Roast in the oven for 25 to 30 minutes.
To serve, garnish the short ribs with red finger chile, scallion, and sesame seeds, and serve alongside the roasted vegetables.