Brazil Nut Free Korean Braised Beef Short Rib Soup
Few things are as deeply satisfying as a bowl of slow-simmered beef soup with a broth that tastes like it's been going all day — because it has. This Korean-inspired braised short rib soup builds its rich, savory depth from bone-in ribs, fragrant garlic, fresh ginger, and tender daikon radish, all coaxed into something truly special over a long, gentle simmer. Coconut aminos bring that familiar umami warmth without soy, and a splash of apple cider vinegar quietly brightens the whole pot. The initial blanching step is a small but brilliant move — it pulls out impurities and sets you up for a clean, clear broth that looks as good as it tastes. By the time the beef is falling off the bone and the daikon has soaked up all that gingery goodness, your kitchen is going to smell absolutely incredible. Finished with scallions and a scatter of fresh herbs, it's the kind of bowl that feels restorative and celebratory at the same time. For anyone navigating tree nut concerns, every ingredient here is straightforward and easy to verify, so you can focus entirely on the cooking.
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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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