Soy-Braised Short Ribs with Daikon Radish and Scallions

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

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

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Instructions

  1. 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.
  2. Step 2: In the same pot, add 6 smashed garlic cloves and 4 slices fresh ginger, sauté for 1 minute until aromatic.
  3. 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.
  4. Step 4: Reduce heat to low, cover, and simmer for 1.5 hours until ribs are tender.
  5. 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.
  6. Step 6: Stir in 1 tbsp sesame oil, adjust seasoning if needed, and serve hot with steamed rice.

Frequently asked questions

How long does Soy-Braised Short Ribs with Daikon Radish and Scallions take to make?

Total time is about 140 minutes (20 min prep + 120 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 Soy-Braised Short Ribs with Daikon Radish 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 Soy-Braised Short Ribs with Daikon Radish 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 Soy-Braised Short Ribs with Daikon Radish 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 Soy-Braised Short Ribs with Daikon Radish and Scallions?

Korean korean 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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