Yeast Free Korean Braised Beef Short Rib Soup
Few things are as deeply satisfying as a bowl of slow-simmered beef soup, and this Korean-inspired braised short rib version delivers rich, bone-deep flavor that feels both restorative and indulgent. The broth builds its complexity entirely from real ingredients — smashed garlic, fresh ginger, daikon radish, and a touch of coconut aminos — so there's no need for fermented condiments or packaged flavor packets that could sneak in unwanted ingredients. Coconut aminos stand in beautifully for traditional soy-based sauces, giving the broth that savory, slightly sweet depth without anything that would raise concerns for those avoiding fermented products. A quick blanch-and-rinse step at the start pulls out impurities from the ribs, which is the secret to a clean, clear broth that tastes like it simmered all day at a Korean grandmother's stove. The daikon soaks up every bit of that gingery, turmeric-kissed broth as it cooks down, turning silky and mild in the best possible way. By the time the beef is falling off the bone and the scallions are just wilted on top, you'll have a bowl that's warming, nourishing, and completely from scratch.
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!