Caffeine Free Korean Braised Beef Short Rib Soup
Few things are as deeply satisfying as a bowl of slow-simmered beef soup, and this Korean-inspired braised short rib version delivers rich, bone-deep flavor that feels both restorative and celebratory. The ribs are blanched first to remove impurities, then gently coaxed into tenderness over a long, low simmer — a technique that builds a naturally clear, clean-tasting broth without any shortcuts. Coconut aminos bring that savory, slightly sweet depth you'd expect from a traditional Korean braise, while fresh ginger, smashed garlic, and a touch of turmeric layer in warmth and complexity. The daikon soaks up all of that braising liquid and becomes meltingly soft, making it just as much of a star as the fall-off-the-bone beef. For anyone avoiding caffeine, this is the kind of deeply comforting, slow-cooked meal that proves you don't need a single stimulant to get incredible flavor — every ingredient here is naturally free of it. Bright scallions and a scatter of fresh herbs finish the bowl with a little color and lift. It's the kind of soup you'll want to make on a slow weekend and eat straight through the week.
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!