Ingredients

• 1 kg beef short ribs, about 5 cm long
• 5 cups water
• 2 cups beef short rib stock
• 1/8 radish (250 g)
• 1/2 carrot (100 g)
• 6 dried shiitake mushrooms (30 g, 90 g after soaking)
• 5 chestnuts
• 3 jujubes
• a little cooking oil
• a little salt
• 4 tablespoons soy sauce
• 4 tablespoons pear juice (or 4 tablespoons water and 1 tablespoon sugar)
• 2 tablespoons sugar
• 2 tablespoons minced scallion
• 1 tablespoon minced garlic
• 1 tablespoon sesame oil
• 1 tablespoon sesame salt
• a little black pepper powder

Instructions

1. Cut the radish and carrot into 4 cm-wide cubes and round the edges. Soak the shiitake mushrooms in water and remove the stems. Peel the chestnuts and remove the seeds from the jujubes.
2. Mix the remaining seasoning ingredients with the soy sauce to make the braising sauce.
3. Soak the short ribs in cold water to remove the blood. Add them to 5 cups of water, bring to a boil, and boil for about 30 minutes. Cool the ribs, remove tough sinew and excess fat, and make diagonal slits about 2 cm apart.
4. Cool the boiled rib stock completely and skim off the fat.
5. Boil the trimmed radish and carrot in boiling water for 10 minutes, then drain.
6. Place the ribs in a pot, add 2/3 of the braising sauce and mix well. Add 2 cups of the rib stock and simmer over medium heat for 40 minutes.
7. When the ribs are tender, add the boiled radish and carrot, soaked shiitake mushrooms, chestnuts, and jujubes. Add the remaining sauce and simmer over low heat for 15 minutes more.
8. Transfer to a serving dish when the ribs and vegetables are evenly seasoned.