Paraben Free Korean Braised Beef Short Rib Soup
Few things hit as deeply as a long-simmered broth built on real bones, and this Korean-inspired braised short rib soup delivers exactly that kind of soul-warming comfort. The beef is blanched first to pull out impurities, then slowly coaxed into fork-tender submission over a low, patient simmer — a technique that results in a broth that's clean, rich, and deeply savory. Coconut aminos stand in for traditional soy sauce, keeping the umami flavor intact while avoiding the synthetic preservatives and additives that can sneak into conventional condiments. A splash of apple cider vinegar and a whisper of turmeric round out the broth with brightness and warmth, using nothing but whole, recognizable ingredients from start to finish. Silky rounds of daikon soak up every bit of that fragrant, ginger-and-garlic-laced liquid, and the scallions added at the end stay just tender enough to give each bowl a fresh, green lift. For anyone navigating ingredient sensitivities tied to synthetic additives, this recipe is a reminder that the most satisfying food is often the simplest — bones, vegetables, water, and time. Serve it in deep bowls with a scatter of fresh herbs and let it do exactly what a great soup is supposed to do.
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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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