Nutmeg Free Korean Braised Beef Short Rib Soup
Rich, deeply savory, and built for slow cooking, this Korean-inspired braised short rib soup is the kind of bowl that makes the whole kitchen smell incredible. The beef is blanched first to produce an exceptionally clean, clear broth, then simmered low and slow with fresh garlic, ginger coins, and tender daikon until everything is fall-off-the-bone soft. Coconut aminos bring that familiar umami depth without soy, and a splash of apple cider vinegar quietly brightens the whole pot. A touch of turmeric gives the broth a warm golden hue that looks as good as it tastes. For anyone navigating spice sensitivities, this recipe is naturally free of nutmeg — a spice that sneaks into more savory dishes than most people realize — so you can ladle up a bowl without second-guessing the ingredient list. Finished with scallions and optional fresh herbs, it's a satisfying, crowd-pleasing soup that rewards a little patience with serious depth of flavor.
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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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