Candida Diet Friendly Korean Braised Beef Short Rib Soup
Rich, deeply savory, and built to warm you from the inside out, this Korean-inspired braised short rib soup is the kind of bowl that feels like a reward. The broth gets its depth from long-simmered bone-in ribs, fragrant garlic, and fresh ginger, while daikon rounds soak up all that goodness and turn silky and tender over a slow, gentle cook. Coconut aminos stand in for traditional soy sauce, keeping the umami flavor without the fermented soy that can be problematic on a candida-conscious eating plan. A splash of apple cider vinegar and a pinch of turmeric round out the broth in a way that feels intentional and nourishing rather than like a compromise. The initial blanching step — boiling the ribs briefly and rinsing them clean — is a small but meaningful technique that gives you a cleaner, clearer broth without any bitterness. Scallions and fresh herbs finish each bowl with a little brightness that cuts through the richness beautifully. This is the kind of recipe that proves eating with intention doesn't have to mean eating without joy.
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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
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 2 1/4 teaspoons per serving, which is likely fine.
- 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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