Low-Simmered Korean Beef Short Rib Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Beef short ribs slowly simmered in a savory soy-ginger broth with daikon radish and scallions, delivering deep umami flavors with tender meat. This Korean-inspired low-carb recipe, ready in about 200 minutes, pairs beef short ribs, daikon radish, green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Korean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 2 lbs beef short ribs and pat dry. Place them in a large pot and add 4 cups water. Bring to a boil over high heat and skim off any foam that rises, about 5 minutes.
  2. Step 2: Lower the heat to a low simmer and add 1 medium peeled and chunked daikon radish, 4 green onions cut into 2-inch pieces, 5 smashed garlic cloves, and 2-inch sliced fresh ginger. Stir in 1/2 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, and 1 tsp black pepper.
  3. Step 3: Cover the pot partially and simmer on low heat for 2.5 to 3 hours until the beef is extremely tender and the broth is rich and flavorful. Stir occasionally and top off with water if needed to keep ribs covered.
  4. Step 4: Remove ginger slices and serve hot with steamed rice or vegetables.

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