Seed Oil Free Korean Braised Beef Short Rib Soup
Few soups hit as deep as a long-simmered Korean braised short rib soup, and this version delivers that same soul-warming richness without a drop of industrial vegetable or seed oil anywhere in the pot. The flavor comes entirely from the beef bones, daikon, garlic, and ginger doing their slow, honest work over low heat — no shortcuts, no fillers. Coconut aminos stand in for soy sauce and bring that savory depth while keeping the ingredient list clean, and a splash of apple cider vinegar brightens the whole broth beautifully. The blanching step at the start is a small but important move — it pulls out the gray impurities and sets you up for a broth that's clear, clean, and genuinely restaurant-quality. After two hours of gentle simmering, the short ribs become fall-off-the-bone tender and the daikon soaks up every bit of that garlicky, gingery broth. Finished with scallions and a handful of fresh herbs, each bowl is deeply satisfying in the way only a properly built bone broth can be. This is the kind of recipe you make on a slow Sunday and think about all week.
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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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