Red-Braised Beef Short Ribs with White Radish

Why people make this dish

Nourilo stumbled onto this recipe at a relative’s house, lured into the kitchen by the fragrant smell of beef simmering with radish. The key flavour secret turned out to be Korean beef braising sauce — a product easy to find at Korean grocery stores — which lends a rich, slightly sweet-savoury depth that’s hard to achieve with a homemade marinade alone. Beef short ribs (the meat near and on the bone) are prized in Chinese food therapy for their ability to nourish the stomach and spleen, and for their natural richness in protein, iron, and zinc. The white radish is not just a flavour accompaniment; in traditional thinking, radish is a “thinning” vegetable that helps counterbalance the richness of the meat, keeping the dish satisfying without feeling heavy.

Method

1. Blanch the short rib pieces in boiling water for a few minutes, then remove and rinse.
2. Heat a little oil in a pot or wok. Sauté the shallots, garlic, and ginger until fragrant.
3. Add the blanched short rib pieces and sear on both sides until golden brown.
4. Peel and cut the radish into large chunks.
5. Transfer the short ribs, radish, and all remaining ingredients into a pot. Pour in the Korean beef braising sauce and add enough water to just cover everything.
6. Bring to a boil over high heat and cook for 15 minutes.
7. Reduce to medium heat and continue cooking for about 45 minutes, until the ribs are tender.
8. Season with salt to taste and serve.

Nourilo’s Tips

This dish is fragrant, satisfying, and genuinely nourishing. It is especially helpful for those who are nutritionally depleted, anaemic, pale-faced, or experiencing weakness in the lower back and knees. For those with liver conditions, the fattier rib cut can be replaced with a leaner option such as beef shank — the result is less rich but equally flavourful. Korean beef braising sauce can be found at Korean grocery stores; look for the type labelled for short ribs or galbi.