korean radish

An amazing beef short rib and korean radish soup made super easy and quick by the instant pot.

Instant Pot Galbitang

Garlic

Yellow onion

Green Onions

tsp Soup soy sauce

tsp Dashi powder

Water

lbs Short rib

Korean radish

Get Ingredients

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

Peel your onion.

Mince your garlic cloves.

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

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

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.

Preparation

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.

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

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

Add 8 cups of water to your instant pot.

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

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.

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

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.

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

Cooking

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.

Serving

With a fresh mackerel, this recipe will guide you a delicious and flavorful Korean braised mackerel and radish dish without the fish odor.

Korean Mackerel and Radish Recipe

fish

rice water (see note below)

Korean radish (thinly sliced)

onion

chili (sliced, optional)

Korean chili flakes (gochugaru)

soy sauce

Korean tuna sauce

garlic (finely minced)

ginger paste

tsp sugar

tsp pepper

water

Soak the well-cleaned mackerel pieces in rice starch water for 10-15 minutes. Drain and set aside.

Meanwhile make the seasoning paste. Combine chili flakes, soy sauce, tuna sauce, garlic, ginger, sugar, and pepper in a small mixing bowl.

In a shallow braising pot, scatter the onion on the bottom of pan, and place radish slices evenly. Spread half the amount of chili seasoning sauce on top. Place mackerel pieces on top of the onions and radish, then spread the remaining sauce on the mackerel.

Put 1/2 cup of water in the chili seasoning sauce mixing bowl and swirl around to collect all the residue inside the bowl, then pour it into the pot.

Cover and bring it to boil. Reduce the heat to low and simmer for 15-20 minutes until radish is softened. Sprinkle with chopped green onion. Serve warm with rice.

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Top Tags

Instant Pot Galbitang

Korean Mackerel and Radish Recipe

Top 2 korean radish recipes from across the web

The most viewed korean radish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Galbitang

Korean Mackerel and Radish Recipe

The most viewed korean radish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine