Carrageenan 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 daikon radish. This Korean-inspired soup builds its flavor the old-fashioned way — low heat, time, and a handful of honest ingredients that do all the heavy lifting. The initial blanching step is a smart move that pulls out impurities and sets you up for a cleaner, clearer broth that tastes like it simmered all day (because it did). Coconut aminos bring that savory, umami depth you'd expect from soy sauce, while apple cider vinegar and turmeric add a subtle brightness and warmth that round everything out beautifully. For anyone navigating ingredient labels and trying to avoid additives like carrageenan that sneak into packaged broths and sauces, cooking from scratch like this is the cleanest path forward — every ingredient here is whole and straightforward. The beef becomes so fork-tender it practically melts off the bone, and the daikon soaks up all that garlicky, gingery broth in the most wonderful way. Finish each bowl with scallions and a scatter of fresh herbs and you've got a meal that feels both restorative and genuinely impressive.
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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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