Latex Free Korean Braised Beef Short Rib Soup
This deeply comforting braised soup is the kind of bowl that earns a permanent spot in your cold-weather rotation — rich, slow-simmered broth, fall-off-the-bone short ribs, and silky rounds of daikon that soak up every bit of flavor. The initial blanching step is a small but brilliant move, pulling out impurities so the final broth comes out clean and clear rather than murky. Smashed garlic and fresh ginger build a savory backbone, while coconut aminos bring that deep, umami-forward depth without any soy in the picture. A touch of turmeric and apple cider vinegar round out the broth in a way that feels both grounding and bright. For anyone navigating latex sensitivities, this recipe keeps things straightforward — every ingredient here is a whole food or simple pantry staple, with no hidden additives or processed sauces to second-guess. The long, low simmer does all the heavy lifting, so by the time you scatter scallions and fresh herbs over the top, the hardest part is just waiting for it to be done.
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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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