BHA & BHT 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 alongside silky rounds of daikon. This Korean-inspired soup builds its flavor the slow, honest way — through a long, gentle simmer with smashed garlic, fresh ginger, and a touch of coconut aminos rather than any processed sauces or additives that typically sneak BHA or BHT into your pantry. That initial blanching step is a small but brilliant move: it pulls out impurities from the ribs so the final broth comes out clean, clear, and deeply savory. Apple cider vinegar adds a subtle brightness that balances the richness of the beef without overwhelming the bowl. Ground turmeric gives the broth a warm golden hue and a gentle earthiness that makes the whole thing feel nourishing from the first spoonful. By the time those ribs have braised low and slow for two hours, the meat is falling off the bone and the daikon has soaked up every bit of that fragrant, glossy broth. Finished with scallions and a scatter of fresh herbs, this is the kind of meal that tastes like it took all day — because it did, and it was absolutely worth it.
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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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