Korean Short Rib Stew With Dried Jujubes And Chestnuts

Ingredients

• 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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