High Fructose Corn Syrup Free Korean Braised Beef Short Rib Soup
Few things are as deeply satisfying as a bowl of rich, slow-simmered beef soup with fall-off-the-bone short ribs and silky daikon soaking up every bit of that savory broth. The problem with many store-bought sauces and condiments used in Korean-inspired cooking is that high fructose corn syrup sneaks in as a sweetener, making it hard to enjoy these flavors without scrutinizing every label. This recipe sidesteps that entirely by using coconut aminos in place of conventional soy sauce, delivering that deep, umami-forward depth without any unwanted additives. A splash of apple cider vinegar brightens the broth, while fresh garlic, ginger coins, and a touch of turmeric build a warmth that feels both comforting and complex. The initial blanching step is a small but important move — it pulls out impurities and sets you up for a beautifully clean, clear broth after the long, low simmer. By the time the scallions go in at the end, the beef is so tender it practically melts, and the daikon has transformed into something almost buttery. It's the kind of soup that tastes like it took all day, because it did — and every minute is absolutely worth it.
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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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