Equipment
Ingredients
Meat & Produce
- 1500 g bone-in beef short ribs, english cut, 5cm pieces
- 30 ml neutral cooking oil
- 400 g korean radish, peeled and cut into 3cm chunks
- 1 yellow onion, cut into thick wedges
- 150 g kale, stems removed, leaves roughly chopped
Braising Liquid
- 500 ml coca-cola
- 120 ml soy sauce
- 6 garlic, minced
- 20 g ginger, peeled and finely minced
- 15 g gochugaru, korean chili flakes
- 30 ml rice vinegar
- 15 ml toasted sesame oil
Nutrition (per serving)
Method
Preheat your oven to 220°C (425°F). Line a large, heavy-duty sheet pan with foil or parchment paper for easier cleanup.
Pat the short ribs dry with paper towels to ensure proper browning. In a large bowl, toss the ribs with 15ml of the neutral oil to coat them lightly.
Spread the short ribs evenly on the prepared sheet pan. Roast in the oven for 15 to 20 minutes until deeply browned and caramelized on the outside, rendering some of the fat.
While the meat roasts, toss the radish chunks and onion wedges in the mixing bowl with the remaining 15ml of neutral oil. Remove the meat from the oven and carefully transfer the ribs to a large Dutch oven. Lower the oven temperature to 160°C (320°F). Place the vegetables on the same hot sheet pan and roast for 15 minutes to lightly caramelize their edges.
In a bowl, combine the Coca-Cola, soy sauce, minced garlic, ginger, gochugaru, rice vinegar, and toasted sesame oil. Whisk together to form the braising liquid.
Transfer the roasted radish and onions to the Dutch oven with the beef. Pour the braising liquid over the top. Cover tightly with the lid and braise in the 160°C (320°F) oven for 2 hours.
Remove the Dutch oven from the oven. Carefully skim the excess fat that has risen to the surface of the braising liquid using a ladle or spoon. Add the chopped kale, folding it gently into the hot stew so it wilts without breaking up the tender meat or vegetables.
Cover the pot and let the stew rest for 10 minutes before serving to allow the flavors to meld and the internal temperature of the meat to stabilize.
Chef's Notes
- Roasting the meat and vegetables separately on a sheet pan is a brilliant home-cook hack. It creates incredible Maillard browning and caramelization without the mess of searing in batches on the stovetop.
- Always use classic, full-sugar Coca-Cola. Diet or zero-sugar sodas contain artificial sweeteners that turn bitter when boiled and lack the actual sugars required to create a sticky, glossy glaze.
- When handling raw beef, wash your hands and sanitize your tools to prevent cross-contamination. Ensure the beef reaches an internal temperature of at least 74°C (165°F), which will easily happen during a long braise.
- Korean radish (mu) is much denser and slightly sweeter than standard daikon, allowing it to hold its shape beautifully during a two-hour braise. If using daikon, cut it larger so it does not turn to mush.
- This stew tastes exponentially better the next day. Making it ahead allows the complex flavors of the gochugaru and aromatics to marry, while chilling it makes fat removal completely effortless.
Storage
Refrigerator: 4 days — Flavor improves on the second day. Solidified fat can be easily removed when cold.
Freezer: 3 months — Freeze without the kale, as it can become mushy upon reheating. Add fresh kale when reheating.
Reheating: Reheat gently in a pot over medium-low heat until the meat is heated through and the sauce bubbles.
