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Picture of Korean Short Rib Stew With Dried Jujubes And Chestnuts
italian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 7557 kcal 378 %
  • Fat 418 g 643 %
  • Saturated 181 g 903 %
  • Carbs 702 g 234 %
  • Fiber 20 g 82 %
  • Protein 223 g 447 %
  • Cholesterol 862 mg 287 %
  • Sodium 9593 mg 400 %
  • Calcium 502 mg 50 %
  • Magnesium 695 mg 166 %
  • Potassium 8622 mg 183 %
  • Iron 31 mg 175 %
  • Zinc 46 mg 419 %
  • Phosphorus 2879 mg 411 %
  • Vitamin A 1024 µg 114 %
  • Vitamin C 312 mg 347 %
  • Thiamin (B1) 2 mg 165 %
  • Riboflavin (B2) 2 mg 184 %
  • Niacin (B3) 53 mg 329 %
  • Vitamin B6 7 mg 509 %
  • Folate equivalent (total) 395 µg 99 %
  • Vitamin B12 29 µg 1210 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 1 mg 7 %
  • Vitamin K 32 µg 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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