AIP Friendly Korean Braised Beef Short Rib Soup
This deeply savory braised soup is the kind of bowl that warms you from the inside out — rich, slow-simmered broth, fall-off-the-bone short ribs, and tender daikon rounds that soak up every bit of that fragrant, ginger-laced liquid. The technique starts with a quick blanch of the ribs to pull out impurities, which is what gives the final broth that clean, clear depth rather than a murky, heavy base. Coconut aminos stand in for soy sauce beautifully here, delivering that familiar umami backbone without any of the grain-based ingredients that can be problematic on an elimination protocol. Fresh ginger coins, smashed garlic, and a touch of turmeric do the heavy lifting on flavor, so there's no need for nightshade-based pastes or spice blends with hidden additives. After two hours of low, gentle simmering, the beef reaches that magical fork-tender point where it practically melts away from the bone. Bright scallions and optional fresh herbs stirred in at the end keep the bowl feeling alive and vibrant rather than heavy. This makes four generous servings, and the broth only gets better the next day.
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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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