Equipment
* optional
Ingredients
Meat and Vegetables
- 1500 g bone-in beef short ribs, cut into 5cm chunks
- 400 g korean radish, peeled and cut into 3cm chunks
- 300 g carrots, peeled and cut into 3cm chunks
- 200 g yellow onion, cut into large wedges
- 30 ml neutral cooking oil
Braising Liquid
- 500 ml coca-cola
- 120 ml soy sauce
- 250 ml beef stock, unsalted or low sodium
- 30 g garlic, minced
- 15 g ginger, peeled and grated
- 15 g gochugaru
- 15 ml toasted sesame oil
Finishing
- 100 g kale, stems removed, roughly chopped
- 50 g scallions, thinly sliced
- 5 g toasted sesame seeds
Nutrition (per serving)
Method
Preheat the oven to 220°C/430°F. Line a large baking sheet with foil for easy cleanup.
Arrange the short ribs, radish chunks, carrots, and onion wedges on the baking sheet. Drizzle with the neutral oil and toss to coat. Roast in the preheated oven for 30 minutes, or until the meat is deeply browned and the vegetables have caramelized edges.
Using tongs, transfer the roasted short ribs and vegetables from the baking sheet into a large heavy-bottomed Dutch oven.
Reduce the oven temperature to 160°C/320°F.
In a medium bowl, whisk together the Coca-Cola, soy sauce, beef stock, minced garlic, grated ginger, gochugaru, and toasted sesame oil. Pour this braising liquid over the meat and vegetables in the Dutch oven.
Cover the Dutch oven with its lid and transfer to the 160°C/320°F oven. Braise for 2.5 hours, or until the short ribs are extremely tender and pulling away from the bone.
Carefully remove the Dutch oven from the oven. Using a large spoon, skim off the excess fat that has pooled on the surface of the braising liquid. The meat internal temperature should exceed 90°C/195°F for collagen breakdown.
Stir the chopped kale into the hot stew. Let it sit uncovered for 5 minutes so the residual heat wilts the greens.
Garnish with thinly sliced scallions and toasted sesame seeds. Serve immediately, ideally with steamed short-grain white rice.
Chef's Notes
- Using real Coca-Cola is non-negotiable. Diet or zero-sugar variants lack the sucrose required for caramelization, and artificial sweeteners turn bitter under prolonged heat.
- Roasting the vegetables separately alongside the meat prevents them from turning to mush during the long braise, while giving them a deep roasted flavor that boiling cannot achieve.
- Gochugaru provides a gentle, smoky heat. If you prefer a completely mild stew, you can omit it, but it beautifully cuts through the richness of the beef fat and the sweetness of the cola.
- Braising relies on breaking down tough connective tissues into gelatin. This happens best between 90°C and 95°C (195°F and 205°F). Never let a braise reach a rolling boil, or the meat fibers will seize and dry out.
Storage
Refrigerator: 4 days — Flavor improves overnight. The fat will solidify on top, making it extremely easy to skim off before reheating.
Freezer: 3 months — Freeze without the kale. Add fresh kale when reheating.
Reheating: Gently simmer on the stovetop over medium-low heat until the meat is heated through and the sauce bubbles.
