Slow Cooker Korean-Inspired Beef and Radish Soup

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

Tender beef simmered low and slow with Korean radish and aromatic spices to create a nourishing and flavorful broth. This korean-inspired beef ready in about 495 minutes pairs garlic cloves, minced, inch piece ginger, sliced, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 480 min Serves 6 Korean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 pounds beef chuck roast cut into 2-inch pieces into the slow cooker. Add 1 medium Korean radish peeled and cubed, 4 minced garlic cloves, and 1-inch sliced ginger.
  2. Step 2: Pour in 1/4 cup soy sauce, 2 tablespoons sesame oil, and 6 cups water. Stir gently to combine all ingredients.
  3. Step 3: Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender and the radish is soft.
  4. Step 4: About 30 minutes before serving, add 3 chopped green onions and season with 1 teaspoon black pepper and salt to taste. Stir and cook uncovered to let flavors meld.
  5. Step 5: Serve hot as a comforting broth-rich soup with steamed rice or kimchi on the side.

Equipment for this recipe

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Frequently asked questions

How long does Slow Cooker Korean-Inspired Beef and Radish Soup take to make?

Total time is about 495 minutes (15 min prep + 480 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 Cooker Korean-Inspired Beef and Radish Soup?

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 garlic cloves, minced from drying out.

Can I substitute ingredients in Slow Cooker Korean-Inspired Beef and Radish Soup?

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 Cooker Korean-Inspired Beef and Radish Soup 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 Cooker Korean-Inspired Beef and Radish Soup?

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.

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