Gluten Free Korean Braised Beef Short Rib Soup
Few soups hit as deep as a long-simmered beef bone broth, and this Korean-inspired braised short rib version delivers that soul-warming richness in every spoonful. The broth builds slowly from smashed garlic, fresh ginger, and tender daikon radish, creating a clean, aromatic base that feels both nourishing and deeply satisfying. Traditional versions of this dish can be tricky to navigate because many store-bought soy sauces contain wheat, but here coconut aminos step in seamlessly, giving you that savory, slightly sweet depth without any gluten concerns. A splash of apple cider vinegar and a pinch of turmeric round out the flavor in a way that feels subtle but makes a real difference. The initial blanching step is the secret to a crystal-clear, clean-tasting broth — don't skip it. After a low, slow 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. Finish with bright scallions and a handful of fresh herbs, and you've got a bowl that's as beautiful as it is comforting.
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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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