Capsaicin Free Korean Braised Beef Short Rib Soup
Korean braised beef short rib soup is one of those deeply comforting dishes that fills the whole kitchen with an incredible savory aroma as it slowly simmers away. The broth builds its rich, complex flavor from smashed garlic, fresh ginger, and a long, patient braise rather than from any heat-forward ingredients, making it a genuinely satisfying bowl without a single drop of chili or pepper. Coconut aminos bring a gentle umami depth, while apple cider vinegar and a touch of turmeric round everything out in a way that feels both warming and bright. The daikon soaks up all that beefy goodness as it cooks, turning silky and tender alongside ribs that practically fall off the bone. A classic blanching step at the start ensures the broth stays clean and clear, which is a small extra effort that makes a noticeable difference in the final bowl. Finished with fresh scallions and a scatter of parsley or cilantro, this is the kind of soup that tastes like it came from a restaurant kitchen but comes together entirely at home with straightforward pantry staples. It's a genuinely crowd-pleasing, deeply nourishing meal that anyone avoiding capsaicin can enjoy without compromise.
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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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