Korean · Dinner
Beef Short Rib Stew (Low-Chol)
Korean-style beef short rib stew braised with daikon, carrot and gochujang until the meat pulls easily from the bone. Trimmed of visible fat before cooking and finished without egg or dairy, it keeps a deep savoury-sweet broth built on soy sauce, garlic and ginger, ladled over rice.
$7
20 minsPrep
110 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
435Calories
38.5gProtein
23.1gFat
17.2gCarbs
8.6gSugar
2.1gFiber
1312mgSodium
79mgChol
8.9gSat Fat
712mgPotassium
65mgCalcium
3.6mgIron
2.4mcgVitamin B12
8.8mgVitamin C
low-cholesterol
gluten-free-adaptable
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Trim visible surface fat from short rib, soak in cold water 20 minutes, changing water once until it runs mostly clear.
2
Blanch
Drop short rib into boiling water over high heat for 5 minutes until scum rises, then drain and rinse under cold water.
3
Braise
Return short rib to clean pot with beef stock, soy sauce, gochujang, brown sugar, garlic and ginger. Bring to boil over high heat, then reduce to low and cover, simmering 90 minutes until fork-tender.
4
Simmer
Add daikon, carrot and onion; cover and simmer over low heat 20 minutes until daikon turns translucent and is knife-tender. Skim fat from surface as needed.
5
Plate
Stir in sesame oil, ladle stew into bowl, scatter scallion and sesame seeds over top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz480g bone-in beef short rib, trimmed of excess fat
- 1 1/2 cup360ml beef stock-low-sodium
- 4 tbsp4 tbsp soy sauce
- 2 tsp2 tsp gochujang
- 2 tsp2 tsp brown sugar
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 5.2 oz75g, about 2 inches daikon
- 2.8 oz80g carrot
- 11 onion
- 22 scallion
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp toasted sesame seeds
- 1/4 tsp1/4 tsp black pepper
