Short Rib Stew with Caramelized Kimchi Recipe

Name: Short Rib Stew with Caramelized Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup low-sodium soy sauce; 3 tablespoons chopped garlic; 1 tablespoon minced fresh ginger; 1 small Asian pear, grated (1/4 cup); 1 teaspoon freshly ground pepper; 2 scallions, thinly sliced, plus more for serving; 1/4 cup toasted sesame oil; 6 pounds English-cut beef short ribs (twelve 4-by-2-by-2-inch pieces); 2 tablespoons canola oil; 1 small onion, finely chopped; 1 quart low-sodium chicken broth; 1 large daikon, peeled and cut into 1 1/2-inch chunks; 4 large carrots, peeled and cut into 1-inch chunks; 2 baking potatoes (1 1/2 pounds), peeled and cut into 1-inch chunks; 2 cups (12 ounces) chopped napa cabbage kimchi; 4 radishes, thinly sliced; Steamed white or brown short-grain rice, for serving

Servings: persons

1/2 cup low-sodium soy sauce
3 tablespoons chopped garlic
1 tablespoon minced fresh ginger
1 small Asian pear, grated (1/4 cup)
1 teaspoon freshly ground pepper
2 scallions, thinly sliced, plus more for serving
1/4 cup toasted sesame oil
6 pounds English-cut beef short ribs (twelve 4-by-2-by-2-inch pieces)
2 tablespoons canola oil
1 small onion, finely chopped
1 quart low-sodium chicken broth
1 large daikon, peeled and cut into 1 1/2-inch chunks
4 large carrots, peeled and cut into 1-inch chunks
2 baking potatoes (1 1/2 pounds), peeled and cut into 1-inch chunks
2 cups (12 ounces) chopped napa cabbage kimchi
4 radishes, thinly sliced
Steamed white or brown short-grain rice, for serving

1
In a bowl, whisk the soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions and 2 tablespoons of the sesame oil.
2
Add the ribs, turn to coat and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.
3
Heat the canola oil in a large Dutch oven or enameled cast-iron casserole.
4
Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes.
5
Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.
6
Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes.
7
Return the ribs and any accumulated juices to the pot.
8
Add the reserved marinade, broth and 6 cups of water; bring to a boil.
9
Cover and simmer over moderately low heat for 1 hour, skimming occasionally.
10
Uncover and simmer for 1 hour longer, stirring and skimming occasionally.
11
Add the daikon, carrots and potatoes to the stew and simmer briskly until the meat is very tender, the vegetables are tender and the sauce is thickened, 30 minutes longer.
12
Meanwhile, in a medium nonstick skillet, heat 1 tablespoon of the sesame oil over moderately high heat.
13
Add half of the kimchi and cook, turning occasionally, until golden and lightly caramelized.
14
Transfer to a plate.
15
Repeat with the remaining sesame oil and kimchi.
16
Serve the stew topped with the kimchi and radishes and garnished with sliced scallions.
17
Serve with steamed rice.

2063

kcal

Calories

140

Fat

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup low-sodium soy sauce, 3 tablespoons chopped garlic, 1 tablespoon minced fresh ginger, 1 small Asian pear, grated (1/4 cup), and more.

Yes, Short Rib Stew with Caramelized Kimchi falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Short Rib Stew with Caramelized Kimchi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions