Turkey Free Korean Braised Beef Short Rib Soup
Few soups hit as deep as a long-simmered beef broth with fall-off-the-bone short ribs, and this Korean-inspired version delivers exactly that kind of soul-warming comfort. The beef is blanched first to remove impurities, then slowly braised for two full hours until it's fork-tender and the broth turns rich, golden, and deeply savory. Daikon radish soaks up all that beefy goodness as it cooks, becoming silky and subtly sweet in a way that makes every spoonful feel complete. Coconut aminos bring a gentle umami depth without soy, while fresh ginger, garlic, and a touch of turmeric give the broth a warmth and complexity that builds beautifully over the long simmer. Scallions go in right at the end to stay bright and just barely tender, adding a fresh contrast to the richness of the meat. This is the kind of recipe that rewards patience — the hands-on effort is minimal, and the result is a bowl that tastes like it came from a restaurant that's been perfecting this dish for decades. It's naturally free from poultry in every component, so there's no need to swap anything out or read labels nervously — just pure, honest ingredients doing exactly what they're supposed to do.
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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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