Walnut 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 soul-warming comfort. The recipe starts with a classic blanching step that removes impurities from the ribs before the real slow simmer begins, which is what gives the final broth its clean, clear depth. Smashed garlic, fresh ginger coins, and a touch of turmeric build a base that's aromatic without being heavy, while coconut aminos add that savory, slightly sweet backbone you'd expect from a dish like this. The daikon rounds soak up all of that braising liquid as they cook, turning silky and mellow in the best possible way. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress — just honest, whole-food cooking from start to finish. Finished with bright scallions and a scatter of fresh herbs, this is the kind of pot you'll want to make on a slow weekend and eat from all week long.
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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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