Mushroom Free Korean Braised Beef Short Rib Soup
Few soups hit as deep as a long-simmered Korean braised beef broth, and this one delivers that soul-warming richness without a single mushroom in sight. That matters more than you might think — many versions of galbi-tang and similar Korean soups lean on dried shiitake or mushroom-based sauces to build umami, which can make finding a safe bowl genuinely tricky. Here, the depth comes entirely from slow-cooked bone-in short ribs, fragrant garlic, fresh ginger, and a touch of coconut aminos, so the broth is naturally complex and deeply savory on its own terms. The daikon rounds soak up all that beefy goodness as they simmer, turning silky and mild in the best possible way. A quick blanch at the start pulls out any impurities, and the long, low simmer does the rest — no shortcuts, just patience rewarded with fall-off-the-bone tender beef and a crystal-clear broth that tastes like it took all day (because it did). Finished with bright scallions and a scatter of fresh herbs, it's the kind of bowl that feels restorative whether you're fighting off a cold or just craving something genuinely comforting.
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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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