Korean Short Rib Stew with Dried Jujubes and Chestnuts

Name: Korean Short Rib Stew with Dried Jujubes and Chestnuts
Ingredients: 2-3 pounds beef short ribs, bone-in; 5/8 cup soy sauce; 1/4 cup mirin; 3/4 cup 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