Lupin Free Korean Braised Beef Short Rib Soup
Few things are as deeply satisfying as a bowl of slow-simmered beef soup with broth that's been coaxed into something rich, fragrant, and genuinely restorative. This Korean-inspired braised short rib soup builds that depth the old-fashioned way — a quick blanch to clean the ribs, then a long, gentle simmer with garlic, fresh ginger, and daikon radish until the beef is falling off the bone. Coconut aminos stand in for traditional soy sauce, bringing that savory, slightly sweet backbone without any of the grain-based ingredients that can sneak into more conventional versions of this dish. The apple cider vinegar adds a quiet brightness that keeps the broth from feeling heavy, while turmeric gives the whole pot a warm, golden hue. Lupin flour and lupin-based thickeners sometimes turn up in packaged broths and seasoning blends, so making this entirely from scratch means you stay in full control of every ingredient in the bowl. Finished with tender scallions and a scatter of fresh herbs, it's the kind of soup that feels like it took all day — because it did, and every minute was worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!