Pecan Free Korean Braised Beef Short Rib Soup
Few things are as deeply satisfying as a bowl of tender braised short ribs swimming in a rich, fragrant broth, and this Korean-inspired soup delivers exactly that kind of slow-cooked comfort. The beef is blanched first to remove impurities, then simmered low and slow with smashed garlic, fresh ginger, and daikon radish until the meat practically falls off the bone. Coconut aminos bring a savory, umami depth while apple cider vinegar adds a subtle brightness that keeps the broth from feeling heavy. A whisper of turmeric gives the soup a warm golden hue and a gentle earthiness that rounds everything out beautifully. The whole recipe relies on straightforward pantry staples and fresh aromatics — no hidden additives or cross-contamination concerns to stress over. Finished with tender scallions and a scatter of fresh herbs, each bowl looks as good as it tastes. This is the kind of meal that fills the kitchen with an incredible smell for hours and tastes even better than it looks.
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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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