Gut Friendly Korean Braised Beef Short Rib Soup
Few things are as deeply nourishing as a long-simmered bone broth soup, and this Korean-inspired braised short rib version delivers that comfort in spades. The ribs are blanched first to remove impurities, then slow-cooked low and slow until the beef practically melts off the bone — a technique that draws out rich collagen and minerals into the broth, making it genuinely soothing for a sensitive digestive system. Daikon radish adds a gentle, earthy sweetness while also being one of those vegetables that tends to be easy on the gut, especially after it's been softened through hours of gentle braising. Instead of soy sauce, coconut aminos bring that savory depth without the wheat or fermented soy that can be problematic for some people, and a splash of apple cider vinegar adds brightness while supporting a balanced broth. Turmeric and fresh ginger layer in warm, anti-inflammatory notes that make the soup feel as intentional as it is delicious. Finished with tender scallions and a scatter of fresh herbs, every bowl is clean, deeply flavorful, and genuinely satisfying without feeling heavy. This is the kind of recipe you'll want on rotation whenever your body is asking for something restorative.
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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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