Cinnamon Free Korean Braised Beef Short Rib Soup
Few soups hit as deep as a long-simmered beef bone broth, and this Korean-inspired braised short rib version delivers that soul-warming richness without a trace of cinnamon — which sneaks into more Asian-style braises and spice blends than most people realize. The flavor here comes from smashed garlic, fresh ginger coins, coconut aminos, and a touch of apple cider vinegar, building a broth that's savory, slightly tangy, and genuinely complex. Chunks of daikon radish soak up all of that braising liquid as they cook, turning silky and subtly sweet alongside the fall-off-the-bone short ribs. The technique of blanching the ribs first and skimming the broth during cooking is what gives you that beautifully clear, clean-tasting soup rather than a murky, heavy stew. A low, patient simmer does most of the work, so while the cook time is generous, the hands-on effort is minimal. Bright scallions stirred in at the end and a handful of fresh parsley or cilantro on top keep the finished bowl feeling light and alive. It's the kind of deeply satisfying meal that tastes like it took far more effort than it actually 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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