Korean Steamed Beef with Radish Greens
Quick answer
- Total time
- 95 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Blanched radish greens, the leafy tops of Korean radish, soak up the pear-and-soy braising liquid from the beef and bring an earthy flavor with a slight chew.
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Short rib meat is soaked in cold water first to draw out blood, which keeps the sauce clean-tasting rather than murky. Pear juice adds a gentle fruit sweetness under the garlic and ginger, and the reduced sauce clings to both meat and greens, ready to spoon over rice.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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