Slow-Cooked Korean Beef Short Rib Soup with Daikon
Tender beef short ribs slowly cooked with daikon radish and aromatics to create a soothing, richly flavored Korean-style soup. This Korean-inspired beef recipe, ready in about 200 minutes, pairs beef short ribs, water, daikon radish for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 2 lbs, cut into 2-inch pieces beef short ribs
- 8 cups water
- 1 medium (about 10 oz), peeled and cut into 1-inch chunks daikon radish
- 6, smashed garlic cloves
- 2-inch piece, sliced ginger
- 4 stalks, cut into 2-inch pieces green onions
- 3 tbsp soy sauce
- to taste salt
- to taste black pepper
- 1 tsp sesame oil
- 1 tbsp, for garnish toasted sesame seeds
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 2 lbs beef short ribs under cold water, then place in a large pot with 8 cups water. Bring to a boil over high heat and cook for 5 minutes to blanch. Drain and rinse ribs to remove impurities.
- Step 2: Return ribs to the pot with 8 cups fresh water, 1 peeled and chunked medium daikon radish, 6 smashed garlic cloves, 2-inch sliced ginger, and 4 cut green onion stalks. Bring to a boil, then reduce to low heat and simmer uncovered for 2.5 hours until beef is tender.
- Step 3: Remove ribs and strain broth to discard solids. Return broth and ribs to pot, add 3 tbsp soy sauce, and season with salt and black pepper to taste.
- Step 4: Drizzle 1 tsp sesame oil into the soup and stir gently.
- Step 5: Serve hot, garnished with 1 tbsp toasted sesame seeds and additional chopped green onions if desired.
Frequently asked questions
How long does Slow-Cooked Korean Beef Short Rib Soup with Daikon 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 Slow-Cooked Korean Beef Short Rib Soup with Daikon?
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 Slow-Cooked Korean Beef Short Rib Soup with Daikon?
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 Slow-Cooked Korean Beef Short Rib Soup with Daikon 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 Slow-Cooked Korean Beef Short Rib Soup with Daikon?
Korean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
