Nitrate & Nitrite Free Korean Braised Beef Short Rib Soup
Rich, deeply savory, and built for slow cooking, this Korean-inspired braised short rib soup is the kind of bowl that makes you want to pull up a chair and stay awhile. The broth develops incredible depth from bone-in ribs, smashed garlic, fresh ginger, and tender daikon radish — no shortcuts, no mystery additives. That matters more than it might seem, because conventional braised beef and cured meat products are common sources of hidden preservatives, and this recipe sidesteps all of that entirely. Coconut aminos stand in for traditional soy sauce, delivering that umami backbone without any of the additives that show up in many bottled condiments. A splash of apple cider vinegar and a pinch of turmeric round out the broth with brightness and warmth, keeping every ingredient clean and purposeful. The initial blanching step — boiling the ribs briefly, then rinsing and starting fresh — is a classic Korean technique that produces a remarkably clear, clean-tasting broth you just can't rush or fake. Finished with scallions and a scatter of fresh herbs, it's a deeply comforting, wholesome meal that proves you don't have to sacrifice anything to eat well.
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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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