Barley Free Korean Braised Beef Short Rib Soup
Few things hit as deeply as a bowl of long-simmered beef soup, and this Korean-inspired braised short rib version delivers that soul-warming comfort in every spoonful. The ribs are blanched first to pull out impurities, then slowly coaxed into fork-tender, fall-off-the-bone perfection alongside sweet, silky rounds of daikon radish. Coconut aminos stand in for traditional soy sauce, giving the broth that savory, umami-rich depth without any grain-based ingredients — a smart swap that keeps the whole pot naturally free of barley and related additives that can sneak into conventional condiments. Apple cider vinegar and fresh ginger brighten the broth just enough to balance the richness of the beef, while turmeric adds a warm, golden hue that makes the soup look as good as it tastes. Scallions go in at the very end so they stay vibrant and just barely tender, adding a fresh pop of color and flavor to each bowl. This is the kind of recipe that rewards patience — a low, steady simmer does all the heavy lifting, and the result is a deeply nourishing broth you'll want to drink straight from the bowl.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!