Paleo Korean Braised Beef Short Rib Soup
This deeply satisfying braised soup is the kind of bowl that warms you from the inside out — rich, slow-cooked broth, fall-off-the-bone short ribs, and silky daikon that soaks up every bit of flavor along the way. The key to its clean, clear broth is a quick blanch-and-rinse step at the start, which removes impurities and sets you up for a soup that tastes pure and deeply savory rather than murky or heavy. Coconut aminos stand in for traditional soy sauce, delivering that familiar umami depth without any soy or gluten, while apple cider vinegar adds just enough brightness to balance the richness of the beef. Turmeric and fresh ginger layer in warmth and a subtle earthiness that makes the broth feel complex even though the ingredient list is refreshingly simple. After two hours of low, gentle simmering, the ribs become genuinely fork-tender — the kind of texture that makes you want to eat slowly and savor every spoonful. Scallions and a handful of fresh herbs scattered on top at the end keep things lively and add a pop of color. It's the sort of recipe that looks and tastes like it took serious skill, but mostly it just takes patience and a good pot.
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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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