Beef Short Rib Stew (Slow Cooker Kalbijjim)

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1 cup light soy sauce

1/4 cup mirin 

1/4 cup sake 

1 tablespoon black pepper 

1/2 cup peeled and chopped daikon radish 

1 Asian pear, peeled, cored and sliced 

1 red apple, peeled, cored and sliced 

4 garlic cloves 

4 pounds bone-in short ribs 

1 teaspoon vegetable oil 

Kosher salt and black pepper 

4 large Yukon gold potatoes, roughly chopped 

1 medium onion, quartered 

1 medium carrot, large dice 

6 dried shiitake mushrooms, chopped 

1 cup rice cakes, the disc-shaped variety used for soup 

1 cup beef stock