Low Sugar Korean Braised Beef Short Rib Soup
Few soups hit as deep as a long-simmered short rib broth, and this Korean-inspired version delivers that same soul-warming richness without a drop of added sugar hiding in the mix. Traditional versions of this dish often call for sweetened soy sauce or sugar to balance the savory depth, but here coconut aminos and a splash of apple cider vinegar do the heavy lifting — bringing umami and a gentle brightness that feels completely natural. The beef goes through a quick blanch first, which pulls out impurities and sets the stage for a broth that turns genuinely clear and clean-tasting after a long, low simmer. Daikon rounds soak up all that garlicky, ginger-laced liquid as they cook, becoming silky and mild in the best possible way. Turmeric adds a warm golden hue and subtle earthiness that makes the finished bowl look as good as it tastes. Finishing with scallions and a handful of fresh herbs keeps everything bright and lively right before serving. It's the kind of deeply satisfying, no-shortcuts soup that makes you want to clear your whole afternoon just to let it do its thing on the stove.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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