Korean · Dinner
Braised Short Ribs with Jujube and Chestnut
Kalbi Jjim with Jujube and Chestnut
Korean braised short ribs in a soy-pear-garlic glaze with jujube, chestnut, daikon, and carrot, slow-cooked until glossy and tender, served over rice with sesame and scallion.
$$$
20 minsPrep
70 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
24gFat
58gCarbs
18gSugar
4gFiber
1240mgSodium
85mgChol
Goes well with
Argentinian MalbecArgentinian Malbec — A medium-bodied red...
local
Bohae Bokbunja JuBohae Bokbunja Ju — A refreshing pairing...
international
Instructions
1
Prep
Soak 640g short ribs in cold water 15 minutes. Rinse 170g rice until water runs clear. Peel and grate 160g Asian pear. Finely grate 8 garlic cloves and 20g ginger. Cut 200g daikon and 140g carrot into 2cm chunks. Thinly slice 2 scallions. Whisk together 1/2 cup soy sauce, pear, brown sugar, mirin, sesame oil, garlic, ginger, and black pepper until sugar dissolves.
2
Boil
Blanch ribs in 1 liter boiling water over high heat 5 minutes until grey scum rises. Drain and rinse clean.
3
Boil
Combine rinsed rice with 1 cup water in a small saucepan, bring to boil over high, cover, reduce to lowest heat, cook 12 minutes. Rest covered off heat 5 minutes.
4
Braise
Layer ribs and glaze in a heavy pot with 1/2 cup fresh water. Bring to simmer over medium-high, reduce to low, cover, braise 45 minutes until meat yields to a fork.
5
Braise
Add daikon, carrot, jujubes, and chestnuts. Cover, braise 20 minutes on low until vegetables are tender and sauce thickens.
6
Reduce
Uncover, raise to medium-high, reduce 4 minutes until glaze coats the back of a spoon and clings to meat.
7
Plate
Mound rice on plates. Lift ribs and vegetables alongside. Spoon glaze over top. Finish with scallions and sesame seeds.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) beef short ribs, bone-in
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 120ml (1/2 cup) soy sauce
- 160g (5.6 oz) Asian pear
- 60g (2 oz) light brown sugar
- 40ml (2.7 tbsp) mirin
- 20ml (4 tsp) toasted sesame oil
- 8 garlic cloves
- 20g (2 tbsp) fresh ginger
- 200g (7 oz) daikon radish
- 140g (5 oz) carrot
- 10 dried jujubes
- 12 peeled chestnuts
- 2 scallions
- 10g (3 tsp) toasted sesame seeds
- 1 tsp freshly ground black pepper
- 1 liter (4 cup) cold water