Seeds Free Korean Braised Beef Short Rib Soup
This deeply comforting Korean-inspired braised beef soup is the kind of bowl that warms you from the inside out — rich, slow-simmered broth, fall-off-the-bone short ribs, and silky rounds of daikon that soak up every bit of flavor. The broth gets its depth from smashed garlic, fresh ginger, and a long, gentle simmer rather than from any spice blends or condiments that might sneak in hidden seeds. Coconut aminos stand in for traditional soy sauce, keeping the savory, umami-forward character of the dish completely intact. A splash of apple cider vinegar and a whisper of turmeric round out the broth with subtle brightness and warmth. The classic blanching step at the start is worth every minute — it pulls out impurities and sets you up for a clean, clear broth that tastes like it simmered all day (because it did). Finishing with scallions and a handful of fresh parsley or cilantro keeps things vibrant and fresh against all that deep, meaty richness. This is a weekend project that pays off in the most satisfying way possible.
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!