Black Pepper Free Korean Braised Beef Short Rib Soup
Few soups are as deeply satisfying as a long-simmered Korean braised short rib soup, where the broth turns silky and rich and the beef practically melts off the bone. The daikon soaks up all that savory depth while staying tender and slightly sweet, making every spoonful feel like a full meal. For anyone avoiding black pepper, this style of recipe can be tricky — so many braises and soups lean on it heavily for warmth and complexity. Here, that heat and depth come instead from fresh ginger coins, ground ginger, and a touch of turmeric, so the broth is layered and aromatic without a single peppercorn in sight. Coconut aminos bring a gentle umami richness, and the apple cider vinegar adds just enough brightness to keep the broth from feeling heavy. The initial blanching step is worth every extra minute — it pulls out impurities and ensures the final broth is clean, clear, and absolutely gorgeous in the bowl. Finished with scallions and a scatter of fresh herbs, this is the kind of soup that tastes like it took all day, because it did, and every hour was worth it.
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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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