Soy-Braised Short Ribs with Korean Radish and Scallions

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 beef short ribs slow-braised in a rich soy and garlic broth with Korean radish and scallions for a hearty, comforting meal. This Korean recipe, ready in about 120 minutes, pairs beef short ribs, soy sauce, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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: 105 min Serves 4 Korean cuisine 450 cal/serving

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Ingredients

2 pounds beef short ribs
1/2 cup soy sauce
3 cups water
1 cup Korean radish (mu), peeled and cut into 1-inch chunks
6 garlic cloves, smashed
1 tbsp sliced ginger
2 tbsp brown sugar
4 stalks scallions, cut into 2-inch pieces
1 tsp toasted sesame oil
1/2 tsp black pepper

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Instructions

Step 1: In a large heavy pot, combine 2 pounds beef short ribs, 1/2 cup soy sauce, 3 cups water, 6 smashed garlic cloves, 1 tablespoon sliced ginger, and 2 tablespoons brown sugar. Bring to a boil over high heat, skimming off any foam for 5 minutes.
Step 2: Reduce heat to low, cover, and simmer gently for 1 hour to start tenderizing the ribs.
Step 3: Add 1 cup peeled and chunked Korean radish and 4 scallions cut into 2-inch pieces to the pot. Continue simmering uncovered for another 45 minutes, or until the ribs are fork-tender and the radish is translucent.
Step 4: Stir in 1 teaspoon toasted sesame oil and 1/2 teaspoon black pepper, adjusting seasoning to taste. Remove scallions before serving or leave them in for garnish.
Step 5: Serve the short ribs alongside steamed rice, spooning the flavorful braising liquid and radish over the top for a warming Korean-inspired dish.