Soy-Braised Short Ribs with Korean Radish and Scallions

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

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

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Instructions

  1. 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.
  2. Step 2: Reduce heat to low, cover, and simmer gently for 1 hour to start tenderizing the ribs.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

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

Total time is about 120 minutes (15 min prep + 105 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 Korean 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 Korean 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 Korean Radish and Scallions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Korean 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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