Almond Free Korean Braised Beef Short Rib Soup
Few soups hit as deep as a long-simmered short rib broth, and this Korean-inspired version delivers that soul-warming richness in every spoonful. The beef is blanched first to remove impurities, then slowly coaxed into fork-tender, fall-off-the-bone perfection alongside sweet, silky rounds of daikon radish. Coconut aminos bring that savory, slightly sweet depth you'd expect from a traditional braising liquid, while fresh garlic, ginger coins, and a touch of turmeric layer in warmth and complexity without any fuss. The long, low simmer does all the heavy lifting — by the time the scallions go in, the broth has transformed into something genuinely extraordinary. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required; what you see is exactly what goes in the pot. Finish each bowl with a scatter of fresh parsley or cilantro and you've got a restaurant-worthy presentation that tastes like it took even longer than it did.
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Learn more →Ingredients
4 servings
For the stew
- 3 lb bone-in beef short ribs, cut flanken-style (about ½-inch thick) or english-cut
- 1 lb daikon radish, peeled and cut into 1-inch rounds
- 6 cloves garlic, smashed
- 1 (2-inch) piece fresh ginger, peeled and sliced into coins
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 8 cups water
- 1 tsp salt, plus more to taste
For serving
- 4 scallions, cut into 2-inch pieces
- 2 tbsp fresh parsley or cilantro, roughly chopped (optional)
Instructions
- 1
Place the short ribs in the large pot and cover with cold water. Bring to a boil over high heat, then cook for 5 minutes until the water turns gray and foamy. Drain through a colander and rinse each rib under cold running water, scrubbing off any gray residue. Rinse the pot clean.
- 2
Return the cleaned ribs to the pot and add the 8 cups of fresh water. Bring to a boil over high heat, then reduce the heat to medium-low to maintain a steady, gentle simmer.
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