Korean short rib stew with dried jujubes and chestnuts
Ragout and stew
I love cooking short ribs until they fall off the bone. The meat is unctuous, soft and fatty. For the stew, I braise the ribs in soy sauce, garlic, ginger and sugar---the mainstays of Korean flavors. Then I drop in carrots, Daikon radish and potatoes, topping off the stew with dried jujubes, roasted chestnuts and shiitake mushrooms. The jujubes, or red dates, add a final touch of sweetness. - hummingbirdap
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