Capsaicin Free Korean-Style Braised Short Ribs
Korean-style braised short ribs are one of those deeply satisfying dishes that fill the whole kitchen with an intoxicating, savory-sweet aroma long before they hit the table. Traditional versions of this dish often rely on gochujang or dried chili flakes for depth, which puts it firmly off-limits for anyone avoiding capsaicin — but this recipe builds every bit of that complexity without a single pepper in sight. An Asian pear blended into the braising sauce acts as a natural tenderizer and brings a gentle sweetness, while coconut aminos, fresh ginger, garlic, and a whisper of Ceylon cinnamon create layers of flavor that taste anything but stripped down. The ribs get a proper deep-brown sear before a long, slow braise in bone broth, which means the collagen melts into the sauce and the meat pulls away from the bone with almost no effort. Carrots and parsnips join the pot toward the end, soaking up all that glossy, reduced braising liquid so every element on the plate earns its place. This is the kind of meal that feels celebratory but asks very little of you once the lid goes on — low heat and patience do most of the work.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the ribs
- 3 lb bone-in beef short ribs, english-cut (about 2–3 inches thick)
- 1 tsp fine sea salt
- 2 tbsp coconut oil
For the braising sauce
- 1 asian pear (about 8 oz), peeled, cored, and roughly chopped
- ½ cup coconut aminos
- ½ cup bone broth
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 6 cloves garlic, minced
- 1 medium yellow onion, roughly chopped
For the braise
- 2 cups bone broth
- 3 medium carrots, peeled and cut into 2-inch pieces
- 2 medium parsnips, peeled and cut into 2-inch pieces
- 3 scallions, cut into 2-inch pieces
For serving
- 3 scallions, thinly sliced (optional)
Instructions
- 1
Place the short ribs in a large bowl and cover with cold water. Soak for 30 minutes, then drain and pat thoroughly dry with paper towels. Season all sides evenly with the fine sea salt.
- 2
Combine the Asian pear, coconut aminos, 1/2 cup bone broth, honey, apple cider vinegar, ginger, turmeric, Ceylon cinnamon, garlic, and onion in a blender or food processor. Blend until completely smooth, about 30 seconds.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!