Chicken Free Korean Braised Beef Short Rib Soup
Few soups hit as deep as a long-simmered bowl of braised short rib soup, and this Korean-inspired version delivers that soul-warming richness from start to finish. The beef is the undisputed star here — bone-in short ribs slow-cooked until they're practically falling apart, releasing all that collagen and beefy depth into the broth. A blanching step at the very beginning pulls out impurities and keeps the final soup clean and clear, which is a small effort that makes a big difference in the bowl. Daikon rounds soak up the savory broth as they soften, becoming silky and mild in the best possible way. Coconut aminos and a splash of apple cider vinegar add that signature sweet-savory balance without any soy, while fresh ginger and garlic build a fragrant backbone that perfumes your whole kitchen. The whole thing is naturally free of poultry in any form — no stock shortcuts, no hidden additions — just beef, aromatics, and time doing all the heavy lifting. Finish with scallions and a handful of fresh herbs, and you've got a bowl that feels both deeply traditional and completely your own.
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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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