Korean · Dinner
Beef Short Rib Soup (Gluten-Free)
Beef short rib soup simmered until the meat falls from the bone, built on a garlic and daikon broth seasoned with gluten-free tamari instead of regular soy sauce. Finished with scallion and sesame seeds, it is served hot with steamed rice on the side.
$7
20 minsPrep
120 minsCook
140 minsTotal
MediumLevel
Nutrition per serving
524Calories
41.4gProtein
27.6gFat
24.9gCarbs
4.2gSugar
2.6gFiber
1456mgSodium
149mgChol
11.1gSat Fat
762mgPotassium
64mgCalcium
4.4mgIron
2.6mcgVitamin B12
8.1mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Soak the beef short rib in cold water for 30 minutes to draw out excess blood, then drain and pat dry.
2
Blanch
Place the short rib in a pot, cover with water, bring to a boil over high heat for 5 minutes until grey scum rises, then drain and rinse.
3
Simmer
Return the rib to the pot with daikon, garlic, one whole scallion, onion and 3 cups fresh water; bring to a boil, then reduce to low heat and simmer lid ajar for 1.5 to 2 hours until meat pulls from the bone.
4
Season
Skim any foam, lift out daikon and cut into bite-sized pieces, return to pot with tamari, salt and black pepper; simmer over low heat 5 minutes until seasoning dissolves.
5
Plate
Ladle short rib, daikon and broth into a bowl, scatter with sliced scallion and sesame seeds, and serve hot with rice alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz420g, bone-in beef short rib
- 7 oz200g daikon
- 8 cloves8 cloves garlic
- 11 onion
- 44 scallions
- 2 tbsp2 tbsp gluten-free tamari
- 6 cups1440ml water
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp toasted sesame seeds
- 1 cup180g cooked white rice, to serve
