Korean · Dinner
Beef Short Rib Stew (High-Protein)
Korean-style beef short rib stew braised with radish, gochujang and doenjang, boosted with white beans and shredded short rib for higher protein. Deeply savoury, slightly sweet-spicy broth ladled over rice, garnished with scallion, sesame seeds and a soft-boiled egg.
$8
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
728Calories
54.2gProtein
33.6gFat
57.8gCarbs
10.5gSugar
8.8gFiber
1978mgSodium
337mgChol
11.8gSat Fat
1175mgPotassium
178mgCalcium
6.7mgIron
3mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Trim the short rib of excess surface fat, pat dry, and cut the radish and onion into chunks.
2
Sear
Heat a heavy pot over medium-high heat and brown the short rib on all sides for 5 minutes until deeply browned and a crust forms.
3
Braise
Add garlic and ginger to the pot, stir for 30 seconds until fragrant, then stir in gochujang, doenjang, soy sauce, sugar, radish, onion and beef stock. Cover and simmer over low heat for 75 minutes until the meat pulls easily from the bone.
4
Simmer
Uncover, stir in the cannellini beans, and simmer over medium-low heat for 10 minutes until the beans warm through and the sauce thickens enough to coat a spoon.
5
Plate
Spoon the rice into a bowl, shred some meat off the bone into the sauce, stir in sesame oil, ladle the stew over the rice, top with the halved egg, and scatter the scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in beef short rib, trimmed of excess fat
- 7 oz200g Korean radish (daikon), cut into chunks
- 1/2 cup120ml beef stock
- 22 tablespoon gochujang
- 22 tablespoon doenjang
- 4 cloves4 cloves garlic
- 22 teaspoon ginger-fresh
- 22 tablespoon soy sauce
- 22 teaspoon sugar-white
- 11 small onion
- 22 scallion
- 2/3 cup130g, drained cannellini beans
- 22 eggs, soft-boiled and peeled
- 22 teaspoon sesame oil
- 22 teaspoon sesame seeds
- 1 cup200g white rice, cooked
