Pork Free Korean Braised Beef Short Rib Soup
Few soups hit as deep as a long-simmered beef bone broth, and this Korean-inspired braised short rib version delivers that soul-warming richness in every spoonful. The recipe is built entirely around beef, so there's no need to scrutinize labels or swap out anything — it's naturally free of pork in every component, from the broth to the finishing herbs. A quick blanching step at the start pulls out impurities and sets you up for a beautifully clean, golden broth that tastes like it took far more effort than it did. Daikon rounds soak up all that savory depth as they simmer low and slow alongside the ribs, becoming silky and almost buttery by the time the pot is done. Coconut aminos bring that familiar umami backbone without soy sauce, and a touch of apple cider vinegar quietly brightens the whole bowl. By the time the scallions go in for their final few minutes, the beef is falling off the bone and the kitchen smells absolutely incredible. Ladle it up generously and don't skip the fresh herbs — they add a little lift that makes the whole thing feel complete.
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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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