Legume Free Korean Braised Beef Short Rib Soup
Few things are as deeply satisfying as a bowl of slow-simmered beef soup, and this Korean-inspired braised short rib version delivers rich, bone-deep flavor that warms you from the inside out. The broth builds its complexity the old-fashioned way — through a long, gentle simmer with fresh garlic, ginger, and tender daikon radish that soaks up every bit of savory goodness along the way. Coconut aminos stand in for traditional soy sauce, bringing that familiar umami depth without any legume-derived ingredients, which makes this a genuinely worry-free bowl for anyone navigating that restriction. The initial blanching step is a small but brilliant move that clears out any impurities and sets you up for a broth that's clean, clear, and incredibly flavorful. After two hours of low, patient cooking, the short ribs become fall-off-the-bone tender in the best possible way, and the daikon rounds turn silky and almost buttery. Finished with bright scallions and a scatter of fresh herbs, it's the kind of meal that looks and tastes like it took serious skill but really just rewards a little patience.
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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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