Dairy Free Korean Braised Beef Short Rib Soup
This deeply satisfying Korean-inspired braised short rib soup is the kind of bowl that warms you from the inside out — rich, slow-cooked broth, fall-off-the-bone beef, and silky daikon rounds that soak up every bit of flavor. The initial blanching step is a small but brilliant move that removes impurities and sets the foundation for a clean, clear broth you'll want to drink straight from the bowl. Coconut aminos stand in for traditional soy sauce, delivering that savory, slightly sweet depth without any dairy concerns or hidden additives to stress over. Fresh ginger, smashed garlic, a touch of turmeric, and apple cider vinegar round out the broth with layers of warmth and brightness that feel complex but come together with minimal effort. After a long, gentle simmer, the beef reaches that magical fork-tender point where it practically melts away from the bone — no special equipment needed, just patience and a good pot. Scallions and a scatter of fresh herbs at the end keep things lively and add a pop of color to what is already a stunning, restaurant-worthy presentation. This is the kind of recipe you make on a slow weekend and find yourself thinking about all 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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