Celery Free Korean Braised Beef Short Rib Soup
Rich, deeply savory, and built for slow comfort, this Korean-inspired braised short rib soup is the kind of bowl that makes you want to clear your whole afternoon. The broth gets its depth from long-simmered beef bones, smashed garlic, fresh ginger, and a touch of coconut aminos, while daikon rounds soak up every bit of that flavor as they turn silky and tender. A quick blanch-and-rinse step at the start pulls out impurities and keeps the final broth clean and clear — a small extra effort that makes a genuinely noticeable difference. Turmeric adds a warm, golden hue and subtle earthiness without overpowering the delicate beef-forward base. For anyone navigating celery sensitivities, this recipe is naturally free of the ingredient without any awkward substitutions — every component here earns its place on its own merits. Scallions stirred in at the end bring a fresh, mild bite that lifts the whole bowl right before serving. It's the kind of soup that tastes like it took serious skill, but the process is mostly just patience and a good low simmer.
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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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