Step 1

Get Ingredients

Step 2

Peel and cut your korean radish or daikon into cubes 1 1/2 inches by 1 1/2 inches.

Step 3

Peel your onion.

Step 4

Mince your garlic cloves.

Step 5

Wash and cut 3 stalks of green onions into 2-3 inch long pieces.

Step 6

Wash and cut the rest of the green onions into thin slices for garnishing.

Step 7

Put your short ribs in cold water for 30 minutes. This gets rid of any outside stuff on the meat. You can cut your vegetables while they soak to save time.

Step 8

After the short ribs have soaked for 30 minutes, get a pot of water boiling that is tall enough to cover your ribs with water.

Step 9

Par boil your short ribs for 2-3 minutes. Then take them out of the water and transfer them to your instant pot.

Step 10

Add your garlic, green onions, onion, and cut korean radish or daikon to the instant pot.

Step 11

Add 8 cups of water to your instant pot.

Step 12

Add 1 tsp of soup soy sauce to your instant pot, and mix.

Step 13

Add 3 tsp of dashi powder (I use Dashi-da) to the instant pot and mix until the powder has dissolved. It might not be completely invisible, that is ok.

Step 14

Seal the instant pot lid, and make sure the sealing switch is set to seal and not vent. Press the "Soup/Stew" button on the Instant Pot, and set the timer to 30 minutes.

Step 15

After the timer is done cooking, I would have it on natural release for 20 minutes. Then after 20 minutes you can do the quick release, but just a note you might get some water splashing out of the vent release. This can happen with soups.

Step 16

Take out the onion, green onions, and then use a hand strainer to scoop out any loose pieces at the top of the soup.

Step 17

Serve hot in a bowl. I put one short rib with 3-4 pieces of cut korean radish or daikon into the bowl with the soup. Then top with the green onions and serve with hot rice.