Korean Steamed Beef with Radish Greens
Quick answer
- Total time
- 95 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Mucheong sogogi jjim is a Korean braised beef dish where short rib meat is marinated in Korean pear juice and soy sauce, then slow-cooked with blanched radish greens and onion.
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The pear juice tenderizes the beef and lends a subtle fruit sweetness that deepens over the long braise. Radish greens are added near the end to preserve their earthy aroma and slight chew, bringing a rustic contrast to the soft meat. Ginger juice keeps the flavor clean, and sesame oil ties everything together with a toasted finish. The sauce reduces to a concentrated glaze meant to be spooned over rice.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 900 g beef short rib meat in cold water for 30 minutes to draw out blood.
If the water turns cloudy, change it once, then drain the beef well in a colander.
- 2Prep
Cut 300 g blanched radish greens into 5 cm lengths and squeeze lightly so they are not watery.
Slice 180 g onion and 50 g green onion into pieces that will soften evenly during braising.
- 3Season
Mix 5 tbsp soy sauce, 4 tbsp Korean pear juice, 1.5 tbsp minced garlic, 1 tsp ginger juice, and 1 tbsp sesame oil until even.
Stir from the bottom so the garlic does not clump.
- 4Season
Put the beef and onion in a pot and coat them with half of the seasoning.
Marinate for 15 minutes, turning once midway so the soy sauce and pear juice reach the thicker pieces.
- 5Control
Pour in 500 ml water and the remaining seasoning, then cover the pot.
Once it starts bubbling, lower to medium-low heat and steam-braise for 45 minutes, checking occasionally so the bottom does not scorch.
- 6Control
Add the radish greens and green onion, then cook for 20 more minutes.
Turn off the heat when the beef separates easily with chopsticks and the sauce has reduced to a glossy shallow layer.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Mucheong sogogi jjim uses pear juice to tenderize beef short ribs before slow-cooking them with earthy radish greens.
- Finish cue
- Turn off the heat when the beef separates easily with chopsticks and the sauce has reduced to a glossy shallow layer.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
95min, 10 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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