In Korea, this hearty dish is typically served on traditional holidays and special occasions, especially during Chuseok (the mid-autumn harvest festival).






Skill level

Average: 5 (1 vote)


  • 500 g (1 lb 2 oz) beef short ribs
  • 3 garlic cloves
  • 2-cm (¾-in) piece of ginger, peeled and thinly sliced
  • 200 g (7 oz) Korean radish, peeled and cut into 2.5-cm (1-in) chunks
  • 2 waxy potatoes, such as desiree, Dutch creams or yukon, peeled and quartered
  • 2 carrots, cut into 2-cm (¾-in) thick rounds
  • ½ onion, thinly sliced
  • 60 ml (2 fl oz/¼ cup) soy sauce
  • 60 ml (2 fl oz/¼ cup) mirin
  • 1 tbsp caster (superfine) sugar
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tsp sesame oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time: 40 minutes

  1. Cut the beef between the ribs into individual pieces and transfer to a large bowl. Soak the ribs in cold water for 10 minutes, then change the water and soak again. Repeat this process a few more times until the water is clear. Drain, then put the ribs in a large saucepan and cover with water. Boil over high heat for 10 minutes, then drain.
  2. Wash the ribs again under cold running water to remove any impurities. Rinse the saucepan and return the ribs to it. Add 1.5 litres (51 fl oz/6 cups) water, then all the remaining ingredients. Cover and bring to the boil over high heat. Reduce the heat to low, remove the lid and simmer for 1 hour or until the beef is tender. Test the beef by piercing it with a fork. It should go through with very little resistance.
  3. When you’re ready to serve, scoop the beef and vegetables into a large serving bowl, then ladle over a few spoonfuls of the sauce. Serve hot with steamed rice.


Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99