Rice Free Korean Braised Beef Short Rib Soup
This deeply comforting Korean-inspired braised short rib soup is the kind of bowl that warms you from the inside out — rich, slow-simmered broth, fall-off-the-bone beef, and tender daikon rounds that soak up every bit of that savory depth. The initial blanching step is a small but brilliant move that pulls out impurities and sets you up for a clean, clear broth that tastes like it simmered all day (because it did). Coconut aminos stand in for traditional soy sauce, keeping the dish completely grain- and soy-free without sacrificing that savory, umami-forward backbone. Fresh ginger, smashed garlic, a touch of turmeric, and apple cider vinegar round out the broth with subtle warmth and brightness that builds beautifully over the two-hour simmer. For anyone navigating grain-free eating, this is the kind of recipe that proves you don't have to give up the soul-satisfying dishes — you just have to find the right approach. Finish each bowl with bright scallions and a handful of fresh herbs, and you've got a meal that looks and tastes like serious effort, even if the stove did most of the work.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!