Ingredients

• 2 pounds Korean-style short ribs , beef chuck flanken
• 4 cups water
• 6 tablespoons soy sauce
• 8 cloves garlic , minced
• 1 small onion , sliced
• 1 tablespoon rice wine
• 1 tablespoon brown sugar
• 2 carrots , cut into chunks
• 2 small potatoes , cut into chunks
• 0.5 cups fresh shiitake mushrooms , sliced
• 2 tablespoons light corn syrup
• 1 tablespoon Asian , toasted
• 6 chestnuts , Optional
• 6 dates , Optional
• sliced green onion

Instructions

1. 1 Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
2. 2 Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
3. 3 Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
4. 4 Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.

Nutrition per serving