Soy-Braised Short Ribs with Daikon Radish and Scallions

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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.

Tender Korean-style short ribs braised in a savory soy sauce broth with sweet daikon radish and fresh scallions. This Korean recipe, ready in about 140 minutes, pairs beef short ribs, soy sauce, brown sugar 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 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: 20 min Cook: 120 min Serves 6 Korean cuisine 480 cal/serving

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Ingredients

3 lbs beef short ribs
1 cup soy sauce
1/4 cup brown sugar
6 garlic cloves, smashed
4 fresh ginger slices
1 medium (about 1 lb) daikon radish, peeled and cut into 1-inch chunks
4 cups water
6 stalks scallions, cut into 2-inch lengths
1 tbsp sesame oil
1 tsp black pepper
2 tbsp vegetable oil

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat and brown 3 lbs beef short ribs on all sides, about 3 minutes per side, then remove and set aside.
Step 2: In the same pot, add 6 smashed garlic cloves and 4 slices fresh ginger, sauté for 1 minute until aromatic.
Step 3: Return short ribs to the pot and pour in 1 cup soy sauce, 1/4 cup brown sugar, 4 cups water, and 1 tsp black pepper; bring to a boil.
Step 4: Reduce heat to low, cover, and simmer for 1.5 hours until ribs are tender.
Step 5: Add 1 medium peeled daikon radish cut into 1-inch chunks and 6 scallions cut into 2-inch lengths; continue simmering uncovered for another 30 minutes until daikon is tender and sauce slightly thickens.
Step 6: Stir in 1 tbsp sesame oil, adjust seasoning if needed, and serve hot with steamed rice.