Soy-Braised Short Ribs with Radish and Scallions

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

Tender Korean-style short ribs slowly braised in a rich soy and garlic sauce with sweet Korean radish and scallions, perfect for a comforting dinner. This korean-inspired beef ready in about 135 minutes pairs cut into 3-inch pieces beef short ribs, peeled and cubed Korean radish (mu), cut into 2-inch pieces scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 120 min Serves 4 Korean cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown 2 lbs beef short ribs on all sides for 5-6 minutes until deeply caramelized, then remove and set aside.
  2. Step 2: In the same pot, add 6 smashed garlic cloves and 2-inch sliced ginger, sautéing for 1 minute until fragrant.
  3. Step 3: Return the short ribs to the pot and pour in 1/2 cup soy sauce, 2 tbsp brown sugar, 4 cups water, and 1 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 hours.
  4. Step 4: Add 1 cup peeled and cubed Korean radish and 3 pieces of 2-inch scallions to the pot. Continue simmering uncovered for another 30 minutes until radish is tender and ribs fall off the bone.
  5. Step 5: Stir in 1 tbsp sesame oil, adjust seasoning with salt if necessary, and serve the ribs hot with steamed rice.

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Frequently asked questions

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

Total time is about 135 minutes (15 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 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 soy sauce from drying out.

Can I substitute ingredients in Soy-Braised Short Ribs with 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 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 Radish 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.

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