Fructose Free Korean Braised Beef Short Rib Soup
Few things are as deeply satisfying as a bowl of slow-simmered beef soup, and this Korean-inspired braised short rib version delivers rich, bone-deep flavor that feels both restorative and indulgent. The broth builds its complexity the old-fashioned way — through a long, gentle simmer with smashed garlic, fresh ginger, and tender daikon radish — so there's no need for sweeteners, sauces, or flavor shortcuts that can sneak fructose into an otherwise clean dish. Coconut aminos stand in for traditional soy sauce, bringing that savory, umami depth without the added sugars that make so many Asian-style recipes tricky to navigate. The initial blanching step is a small but important move that clears out impurities and sets the stage for a broth that's genuinely clear and clean-tasting rather than murky or heavy. After a couple of hours on a low simmer, the short ribs become fall-off-the-bone tender, the daikon soaks up all that savory goodness, and the whole pot smells absolutely incredible. A handful of scallions stirred in at the end adds a gentle bite and a pop of color that makes each bowl look as good as it tastes. This is the kind of soup that earns a permanent spot in your cold-weather rotation.
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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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