Xanthan Gum Free Korean Braised Beef Short Rib Soup
Few soups hit as deep as a long-simmered Korean braised short rib broth — the kind that fills your kitchen with the smell of garlic, ginger, and rich beef for hours. This version builds that same soul-warming depth using a clean, straightforward ingredient list that skips any thickeners or stabilizers entirely. The broth gets its silky body the old-fashioned way: a slow, gentle simmer that coaxes collagen right out of the bone-in ribs, no additives needed. Coconut aminos bring a savory, slightly sweet depth in place of soy sauce, while apple cider vinegar and a touch of turmeric round out the flavor without anything processed or hard to pronounce. The daikon soaks up the broth as it cooks, turning buttery-soft and subtly sweet, and the scallions added near the end keep a little freshness in every bowl. If you've ever scanned a soup mix or seasoning packet and felt defeated by the ingredient list, this recipe is the answer — every element is whole, recognizable, and doing real work. It's the kind of dish that tastes like it took serious skill but really just asks for patience and a good pot.
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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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