Korean Short Rib Stew With Dried Jujubes And Chestnuts

Name: Korean Short Rib Stew With Dried Jujubes And Chestnuts
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 1 kilograms beef short ribs, bone-in; 2 carrots, cut into 1-inch chunks; 237 milliliters chestnuts; 1 small Daikon radish, cut into 1-inch chunks; 9 cloves garlic, peeled and minced; 1 2-inch piece ginger, peeled and minced; 237 milliliters dried jujubes, pitted; 59 milliliters mirin; 2 red potatoes, cut into 1-inch chunks; 4 servings Sea salt to taste; 237 milliliters shiitake mushrooms, sliced; discard stems; 473 milliliters short-grain rice; 148 milliliters soy sauce; 177 milliliters sugar; 710 milliliters water; 4 servings Cold water to cover ribs

Korean Short Rib Stew With Dried Jujubes And Chestnuts could be just the gluten free and dairy free recipe you've been looking for. One serving contains 1883 calories, 53g of protein, and 92g of fat. This recipe serves 4. It works well as a main course. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes. This recipe is typical of Korean cuisine. It can be enjoyed any time, but it is especially good for Autumn. If you have bone-in beef short ribs, sugar, water, and a few other ingredients on hand, you can make it. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. k.a. my version of Kogi BBQ’s short-rib tacos), and Grilled Korean BBQ Short Rib Dogs w/Sweet Peach Relish + Spicy Korean Slaw.

Instructions

For the rice: 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.

Ingredients you will need

Water

Rice

Equipment you will use

Rice Cooker

Pot

Let sit for about five minutes. Fluff rice with a fork.For chestnuts: 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: Cover short ribs with cold water in a pot. Bring to a boil and then discard the liquid.

Ingredients you will need

Beef Short Ribs

Chestnuts

Water

Rice

Stew

Equipment you will use

Oven

Frying Pan

Pot

Mix soy sauce, mirin, sugar, garlic and ginger.

Ingredients you will need

Soy Sauce

Garlic

Ginger

Mirin

Sugar

Pour the mixture over short ribs in a clean pot.

Ingredients you will need

Beef Short Ribs

Equipment you will use

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.

Ingredients you will need

Daikon Radish

Chestnuts

Mushrooms

Potato

Carrot

Jujubes

Radish

Water

Stew

Meat

Cooking Oil

Equipment you will use

Stove

Ladle

Bowl

Pot

Sprinkle sea salt over the short ribs.

Ingredients you will need

Beef Short Ribs

Sea Salt

Serve with rice.

Ingredients you will need

Rice

Equipment

Ingredients

Servings:

1kilograms

beef short ribs, bone-in 2

carrots, cut into 1-inch chunks 237milliliters

chestnuts 1small

Daikon radish, cut into 1-inch chunks 9cloves

garlic, peeled and minced 1

2-inch piece ginger, peeled and minced 237milliliters

dried jujubes, pitted 59milliliters

mirin 2

red potatoes, cut into 1-inch chunks 4servings

Sea salt to taste 237milliliters

shiitake mushrooms, sliced; discard stems 473milliliters

short-grain rice 148milliliters

soy sauce 177milliliters

sugar 710milliliters

water 4servings

Cold water to cover ribs

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Matanzas Creek Alexander Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.