Korean Short Rib Stew With Dried Jujubes And Chestnuts Recipe

Name: Korean Short Rib Stew With Dried Jujubes And Chestnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 pounds beef short ribs, bone-in; 5/8 cup soy sauce; 1/4 cup mirin; 3/4 cup sugar; 9 cloves garlic, peeled and minced; 1 2-inch piece ginger, peeled and minced; cold water to cover ribs; 1 small Daikon radish, cut into 1-inch chunks; 2 carrots, cut into 1-inch chunks; 2 red potatoes, cut into 1-inch chunks; 1 cup chestnuts; 1 cup dried jujubes, pitted; 1 cup shiitake mushrooms, sliced; discard stems; sea salt to taste; 2 cups short-grain rice; 3 cups water

Servings: persons

2-3 pounds beef short ribs, bone-in
5/8 cup soy sauce
1/4 cup mirin
3/4 cup sugar
9 cloves garlic, peeled and minced
1 2-inch piece ginger, peeled and minced
cold water to cover ribs
1 small Daikon radish, cut into 1-inch chunks
2 carrots, cut into 1-inch chunks
2 red potatoes, cut into 1-inch chunks
1 cup chestnuts
1 cup dried jujubes, pitted
1 cup shiitake mushrooms, sliced; discard stems
sea salt to taste
2 cups short-grain rice
3 cups water

1
["For the rice:
2
Rinse rice three times. Make rice in a rice cooker. Or, combine rice and water in a pot. Bring to a boil. Lower heat and cover. Simmer for about 18 minutes. Take off heat. Let sit for about five minutes. Fluff rice with a fork.", "For chestnuts:
3
Preheat oven to 350 degrees F. Make an incision in each chestnut by cutting across the shell and piercing the inner skin. Roast chestnuts on a sheet pan for 15-20 minutes. Peel, cut into quarters and set aside.", "For the stew:
4
Cover short ribs with cold water in a pot. Bring to a boil and then discard the liquid.", "Mix soy sauce, mirin, sugar, garlic and ginger. Pour the mixture over short ribs in a clean pot. Add water to cover. Bring to a boil on the stove top. Lower heat to a simmer. Partially cover pot with a lid, leaving space for steam to escape.", "Simmer stew for 2 to 2 1/2 hours or until the meat is tender and falls off the bone. Skim off any oil that rises to the top. Meanwhile, cut the carrots, daikon radish and potatoes.", "During the last 30 minutes of cooking, add the carrots, radish and potatoes to the stew. During the last 15 minutes of cooking, add chestnuts, pitted jujubes and mushrooms.", "Ladle the stew in each bowl. Sprinkle sea salt over the short ribs. Serve with rice."]

725

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2-3 pounds beef short ribs, bone-in, 5/8 cup soy sauce, 1/4 cup mirin, 3/4 cup sugar, and more.

Yes, Korean Short Rib Stew With Dried Jujubes And Chestnuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Short Rib Stew With Dried Jujubes And Chestnuts

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