Slow-Simmered Korean Beef Short Rib Soup with Daikon and Scallions
A comforting Korean soup featuring tender beef short ribs slowly simmered with daikon radish and scallions in a savory broth infused with ginger and garlic. This Korean-inspired beef recipe, ready in about 165 minutes, pairs beef short ribs, water, scallions (cut into 2-inch pieces) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 beef short ribs
- 10 cups water
- 2 cups daikon radish (peeled and cut into 1-inch chunks)
- 1 cup scallions (cut into 2-inch pieces)
- 4 cloves garlic cloves (crushed)
- 2-inch piece ginger (sliced)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp toasted sesame seeds (for garnish)
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 2 lbs beef short ribs under cold water and place in a large stockpot with 10 cups water. Bring to a boil over high heat and cook for 10 minutes to remove impurities. Drain and rinse the ribs; discard the water.
- Step 2: Return the cleaned ribs to the pot and add 10 cups fresh water, 4 crushed garlic cloves, 2-inch sliced ginger, and 1 tsp salt. Bring to a boil, then reduce heat to low and simmer gently, partially covered, for 2 hours until the meat is tender.
- Step 3: Add 2 cups peeled and chunked daikon radish and 1 cup scallions cut into 2-inch pieces to the pot. Stir in 3 tbsp soy sauce and 1 tbsp sesame oil. Continue simmering for another 30 minutes until daikon is translucent and tender.
- Step 4: Season with 1/2 tsp black pepper, taste and adjust salt if needed. Ladle the soup into bowls, garnish with 1 tsp toasted sesame seeds, and serve hot with steamed rice or kimchi.
Frequently asked questions
How long does Slow-Simmered Korean Beef Short Rib Soup with Daikon and Scallions take to make?
Total time is about 165 minutes (15 min prep + 150 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-Simmered Korean Beef Short Rib Soup with Daikon and Scallions?
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-Simmered Korean Beef Short Rib Soup with Daikon and Scallions?
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-Simmered Korean Beef Short Rib Soup with Daikon and Scallions 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-Simmered Korean Beef Short Rib Soup with Daikon and Scallions?
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.
