Korean Short Rib Stew With Dried Jujubes And Chestnuts

By Food52
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2-3 pounds beef short ribs, bone-in

5/8 cups soy sauce

1/4 cup mirin

3/4 cups 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

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