Eggless Korean Braised Beef Short Rib Soup
Few soups hit as deep as a long-simmered short rib broth, and this Korean-inspired version delivers that fall-off-the-bone richness that makes you want to curl up and never leave the table. The beef is blanched first to remove impurities, then slowly braised with smashed garlic, fresh ginger, and daikon radish until the broth turns silky and deeply savory. Coconut aminos bring that umami backbone you'd expect from soy sauce, while a splash of apple cider vinegar and a whisper of turmeric add subtle brightness and warmth without overpowering the beef. The whole thing is naturally free of eggs at every stage — no hidden binders, no egg-based noodles, no thickeners — just clean, honest ingredients doing all the heavy lifting. Daikon rounds soak up the broth beautifully as they soften, and the scallions added at the end stay just tender enough to give each bowl a fresh, green finish. It's the kind of recipe that rewards patience: low heat, a couple of hours, and you've got a restaurant-quality soup made entirely in one pot at home.
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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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