Whole 30 Korean Braised Beef Short Rib Soup
Few things hit harder on a cold night than a deeply savory, bone-in beef soup that has been coaxed into something truly special over low, slow heat. This Korean-inspired braised short rib soup builds its rich, golden broth entirely from whole ingredients — beef bones, daikon, fresh garlic, ginger, and a splash of coconut aminos in place of traditional soy sauce, keeping every component clean and compliant. The blanching step at the start is a small but brilliant move that removes impurities and ensures the final broth is clear, fragrant, and incredibly clean-tasting rather than murky or heavy. Apple cider vinegar adds a subtle brightness that balances the deep, meaty richness without tipping into anything sharp or sour. Daikon rounds soak up the broth as they soften, becoming silky and almost buttery alongside the fall-off-the-bone ribs. Scallions and fresh herbs scattered over the top at the end bring a pop of color and freshness that makes the whole bowl feel restaurant-worthy. It is the kind of recipe that rewards patience and fills your kitchen with an aroma that will have everyone hovering around the stove long before it is ready.
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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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