Cashew Free Korean Braised Beef Short Rib Soup
Few soups hit as deep as a long-simmered beef broth with fall-off-the-bone short ribs, and this Korean-inspired version delivers exactly that kind of soul-warming comfort. The ribs go through a quick blanching step first, which draws out impurities and sets the foundation for a broth that turns genuinely clear and clean-tasting after hours on the stove. Daikon radish soaks up all that savory depth while staying tender without turning mushy, and the combination of smashed garlic and fresh ginger coins perfumes the whole pot beautifully. Coconut aminos bring a gentle umami richness in place of soy sauce, and a touch of apple cider vinegar brightens everything without announcing itself. A pinch of turmeric gives the broth a subtle golden warmth that makes the finished bowl look as inviting as it tastes. The whole thing is built from straightforward pantry staples and fresh produce — no sauces with mystery ingredient lists, no processed shortcuts that could sneak in unwanted allergens. Finish each bowl with scallions and a handful of fresh herbs, and you have a deeply satisfying meal that feels like it took serious skill but really just asked for a little patience.
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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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