Beef and daikon are a classic pairing in Asian soups. Daikon brings a pleasant sweetness to the broth—it’s so juicy and soft when done right—while beef contributes richness and depth. To make this soup, you’ll start with bone-in short ribs, separating the meat from the bones and browning both with aromatics to build deep caramelized flavor. Then you’ll deglaze the pot with rice wine and cook everything down with added spices. The end result is a comforting soup brimming with cubes of fall-apart beef and super tender daikon that will get you through the last leg of winter. —Jessie YuChen
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What you’ll need
Dutch Oven
$100 $80 At Amazon
Ladle
$13 At Amazon
Tongs
$19 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 1
Pat dry 2 lb. bone-in beef short ribs. Separate meat from bones and cut into ½" pieces; set bones aside.
Step 2
Heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Cook one 2" piece ginger, scrubbed, thinly sliced, and 2 garlic cloves, smashed, stirring often, until golden, about 4 minutes. Push ginger and garlic to one side of pot and add short rib meat and reserved bones. Cook, turning occasionally, until meat and bones are lightly browned, 5–7 minutes. Stir in 1 medium onion, thinly sliced, and 1 bunch scallions, trimmed, halved crosswise, and cook until heated through, about 2 minutes.
Step 3
Add 1 large daikon (about 1 lb.), peeled, cut into ½" pieces, 2 bay leaves, 1 cup michiu or dry sake, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 tsp. five-spice powder, 2 tsp. ground white pepper, 1 tsp. MSG, and 8 cups water. Stir to combine and bring to a boil. Reduce heat to a simmer, cover pot, and cook until beef and daikon are tender and flavors have melded, 40–50 minutes. Skim fat from soup; remove and discard bay leaves, scallions, and bones (if desired). Taste and add more salt and/or white pepper if needed.
Step 4
Ladle soup into bowls. Top with 1 bunch cilantro, leaves with tender stems picked, coarsely chopped, and drizzle with toasted sesame oil.
