Rye Free Korean Braised Beef Short Rib Soup

Total time3 hr 30 min

Prep time20 min

Cook time2 hr 40 min

Rye Free Korean Braised Beef Short Rib Soup

Few things hit as deeply as a bowl of long-simmered beef soup, and this Korean-inspired braised short rib version delivers that soul-warming comfort in every spoonful. The broth builds slowly from smashed garlic, fresh ginger, and tender daikon radish, creating a rich, fragrant base that feels like it took all day — because it kind of did, in the best possible way. Coconut aminos stand in for traditional soy sauce, which means the whole pot is naturally free from wheat and grain-based fermented sauces without sacrificing any of that deep, savory depth. A splash of apple cider vinegar and a pinch of turmeric round out the flavor in a way that's subtle but unmistakably complex. The technique of blanching the ribs first and skimming the broth as it simmers is what separates a truly clear, clean soup from a murky one — it's a small extra step that makes a big difference. Bright scallions and a handful of fresh herbs stirred in at the end keep the finished bowl from feeling heavy, even after two hours on the stove. This is the kind of recipe you start in the early afternoon and spend the rest of the day looking forward to.

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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
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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