Korean Steamed Beef with Radish Greens
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. 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.
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Instructions
- 1
Soak beef in cold water for 30 minutes to remove blood, then drain.
- 2
Cut blanched radish greens into 5 cm lengths and squeeze lightly.
- 3
Mix soy sauce, pear juice, garlic, ginger juice, and sesame oil.
- 4
Marinate beef and onion with half the sauce for 15 minutes in a pot.
- 5
Add water and remaining sauce, cover, and steam-braise for 45 minutes.
- 6
Add radish greens and green onion, cook 20 more minutes until tender.
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