Citric Acid Free Korean Braised Beef Short Rib Soup
This deeply comforting Korean-inspired braised short rib soup is the kind of bowl that warms you from the inside out — rich, slow-simmered broth, fall-off-the-bone beef, and silky rounds of daikon that soak up every bit of flavor. For anyone navigating a citric acid sensitivity, this recipe is a genuine find, since so many store-bought sauces, broths, and seasonings sneak in citric acid as a preservative or flavor enhancer. Here, coconut aminos stand in for soy sauce and a small splash of apple cider vinegar adds just enough brightness without triggering the usual concerns. The initial blanching step is a smart move — it purges the ribs of impurities before the real braise begins, giving you a cleaner, clearer broth that tastes like it simmered all day (because it did). Fresh garlic, ginger coins, turmeric, and ground ginger build a quietly complex base that feels both nourishing and deeply savory. Scallions go in near the end to keep their color and a little bite, and a handful of fresh herbs over the top makes the whole bowl feel finished and bright. It's the kind of recipe you'll want to make on a slow Sunday and eat straight through the week.
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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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