Lactose Free Korean Braised Beef Short Rib Soup
Few things are as deeply satisfying as a bowl of slow-braised beef short rib soup, and this Korean-inspired version delivers that fall-off-the-bone tenderness with a broth that's rich, clean, and genuinely soul-warming. The entire recipe is built around whole, naturally dairy-free ingredients — beef, daikon, garlic, ginger, and a handful of pantry staples — so there's no swapping or substituting required to keep it safe for anyone avoiding lactose. Coconut aminos bring a gentle savory depth in place of traditional soy sauce, while apple cider vinegar and a touch of turmeric add brightness and warmth without muddying the broth. The technique of blanching the ribs first and skimming throughout is what gives the final soup its remarkably clear, clean flavor — it's a small extra step that makes a big difference. Soft rounds of daikon soak up every bit of that garlicky, gingery broth, and the scallions added at the end keep things fresh and a little vibrant. This is the kind of meal that fills the whole kitchen with an incredible aroma and tastes like it took far more effort than it actually did.
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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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