For the seasoning sauce and vegetables:
4 dried shiitake mushrooms, washed and soaked in 2½ cups cold water for 3 to 4 hours, until soft
⅓ cup soy sauce
½ cup mirim (aka mirin), or water
¼ cup sugar (white or brown, or swerve)
½ teaspoon ground black pepper
8 garlic cloves, minced
1 teaspoon minced peeled ginger
1 medium size Korean radish (8 ounces to 12 ounces) or daikon, peeled
2 large, thick carrots, peeled
For the beef short ribs:
2 pounds beef short ribs (8 pieces), rinsed and soaked in cold water for 30 minutes to 1 hour, changing water a couple of times
12 peeled frozen chestnuts or fresh chestnuts (see how to skin fresh chestnuts below; frozen are sold pre-skinned)
2 tablespoons rice syrup
8 large dried jujubes, pitted
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