Macadamia Free Korean Braised Beef Short Rib Soup
Few things are as deeply satisfying as a bowl of slow-braised beef short rib soup, and this Korean-inspired version delivers that fall-off-the-bone tenderness with a broth that's rich, clean, and quietly complex. The initial blanching step is the secret weapon here — it pulls out impurities and sets you up for a clear, deeply flavored base that tastes like it took far more effort than it did. Smashed garlic, fresh ginger coins, and daikon radish do the heavy lifting alongside the beef, building layers of savory warmth without any fuss. Coconut aminos bring a gentle umami depth in place of traditional soy sauce, and a splash of apple cider vinegar keeps the broth bright and balanced. The long, low simmer is non-negotiable — two hours transforms the short ribs into something almost silky, with meat that yields at the slightest nudge. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution anxiety standing between you and dinner. Finish each bowl with scallions and a handful of fresh herbs, and you've got a meal that feels like pure comfort from the first spoonful.
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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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