Hazelnut Free Korean Braised Beef Short Rib Soup
Few things are as deeply satisfying as a bowl of tender braised beef short ribs swimming in a rich, fragrant broth — and this Korean-inspired soup delivers exactly that kind of soul-warming comfort. The ribs are blanched first to remove impurities, then slowly simmered with smashed garlic, fresh ginger, and daikon radish until the meat is so tender it practically falls from the bone. Coconut aminos bring that savory, umami depth you'd expect from a traditional braise, while a touch of apple cider vinegar and turmeric add brightness and warmth without overwhelming the broth. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or cross-contamination anxiety to navigate — just clean, wholesome cooking from start to finish. The daikon soaks up all that garlicky, gingery broth as it cooks, turning silky and subtly sweet in a way that makes it just as exciting as the beef. Finished with scallions and a scatter of fresh herbs, this is the kind of pot that fills your kitchen with an incredible aroma long before it ever hits the table. Whether you're cooking for a crowd or meal-prepping something deeply nourishing, this braise is well worth every minute of the low-and-slow simmer.
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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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