Pistachio Free Korean Braised Beef Short Rib Soup
Few things are more satisfying on a cold evening than a deeply savory broth that has been coaxed into something rich and silky over a long, slow simmer. This Korean-inspired braised short rib soup delivers exactly that — tender, fall-off-the-bone beef, sweet chunks of daikon radish, and a broth layered with garlic, ginger, and a subtle warmth from turmeric. The initial blanching step is a small but brilliant move that pulls out impurities and sets you up for a beautifully clean, clear soup base. Coconut aminos bring a gentle umami depth without any soy, and a splash of apple cider vinegar quietly brightens the whole bowl. Scallions added at the end stay vibrant and just-tender, giving each serving a fresh contrast to the richness of the braised meat. The ingredient list is refreshingly straightforward — whole aromatics, simple pantry staples, and good beef — so there is no need to scan labels or worry about hidden additives sneaking in. Finish with a scatter of fresh parsley or cilantro and you have a bowl that looks and tastes like it came from a restaurant kitchen.
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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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