Honey Free Korean Braised Beef Short Rib Soup
Few things are as deeply satisfying as a bowl of slow-braised short rib soup, where the broth turns silky and rich after hours of gentle simmering. The beef practically falls off the bone, and the daikon soaks up all that savory depth while staying tender and slightly sweet. Traditional versions of this style of Korean soup can sometimes call for sweeteners like honey or sugar to balance the broth, but this recipe skips them entirely — the natural sweetness of the daikon and the mellow tang of apple cider vinegar do all the heavy lifting. Coconut aminos bring that umami backbone without any added sugars hiding in the label, which makes this a genuinely clean, fuss-free option. The initial blanching step is a small but brilliant move that pulls out impurities and sets you up for a broth that's clear, clean, and deeply flavorful rather than murky. Finished with bright scallions and a scatter of fresh herbs, it's the kind of bowl that feels restorative and celebratory at the same time. Whether you're cooking for a crowd or meal-prepping something serious, this soup delivers serious comfort with zero compromise.
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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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