Korean · main

Spicy Korean Beef and Radish Stew

Spicy Korean Beef and Radish Stew reads umami 8.8, richness 7.2 and salinity 5.1 on Palate's 0–10 flavor X-ray — a Korean main, about 2 hr 42 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 8.8 · Richness 7.2 · Salinity 5.1 · Allium 4.3 · Nutty 4.2 · Sweetness 3.9 · Heat 3.0 · Funk & Ferment 3.0 · Warm Spice 2.2 · Herbaceous 1.9 · Sourness 1.3 · Earthy 1.3 · Floral 1.1 · Bitterness 0.9 · Smoke 0.6

What's in it (14)

Time & effort: about 2 hr 42 min (2 hr 41 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 122.2 kcal, 8.9 g protein, 8.4 g fat, 3.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. Place the short ribs in a large pot, cover with cold water by 2 inches, and bring to a boil over high heat. Boil 5 minutes to purge surface blood and impurities, then drain in a colander and rinse the ribs and pot under cold water until the water runs clear.
  2. Pat the ribs dry and season all over with the salt. Heat a large Dutch oven over medium-high heat and sear the ribs in batches until deeply browned on both sides, 3-4 minutes per side; transfer to a plate.
  3. Add the onion to the fat left in the pot and sauté until softened and lightly browned at the edges, 4-5 minutes, then stir in the garlic and ginger and cook until fragrant, about 1 minute.
  4. Push the onion mixture to the side, add the gochujang, gochugaru, soy sauce, and brown sugar to the cleared space, and stir for 30 seconds to bloom the chile paste before mixing everything together.
  5. Return the ribs and any collected juices to the pot, pour in the beef broth, and bring to a boil.
  6. Reduce heat to low, cover, and simmer until the beef is tender but not yet falling apart, about 1 hour 30 minutes, skimming any surface fat every 30 minutes.
  7. Add the daikon radish, re-cover, and continue simmering until the radish is tender and the beef pulls easily from the bone, 35-40 minutes more.
  8. Uncover and simmer 8-10 minutes more to reduce the broth slightly and concentrate the flavor, then stir in the sesame oil.
  9. Ladle the stew into bowls and top with scallions and sesame seeds.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.