Low-Simmered Korean Beef Short Rib Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Low-Simmered Korean Beef Short Rib Stew take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Low-Simmered Korean Beef Short Rib Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.

Can I substitute ingredients in Low-Simmered Korean Beef Short Rib Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low-Simmered Korean Beef Short Rib Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Low-Simmered Korean Beef Short Rib Stew?

Korean low carb like this pair well with a low-carb side — cauliflower rice, roasted broccoli or asparagus, or a leafy salad with olive oil and parmesan. Rice, couscous and bread would blow the carb budget this recipe is built around. Tap "Plan a meal with the AI" to get specific side suggestions.

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