Tasty Korean Winter Soup Recipe

Introduction

Nothing beats a steaming bowl of Korean winter soup on a cold night. This hearty dish combines tender beef, soft tofu, and aromatic vegetables in a rich, savory broth that warms you from the inside out. Perfect for cozy evenings, it’s sure to become a family favorite.

Ingredients

• 10 cups water
• 2 green onions (or 1 Korean leek)
• 1 tbsp soy sauce for soup
• 1 yellow onion
• 1/2 medium radish, quartered
• 2 tbsp chopped garlic (or 5-6 whole cloves)
• 1.5 lbs beef short ribs
• 2 thick ginger slices
• 1 1/2 tsp sea salt
• 3 to 4 dried or fresh green onion roots
• 2 green onions, sliced (for topping)

Instructions

1. Step 1: Soak the short ribs in cold water for 1 hour to remove blood. Alternatively, flash boil the ribs, discard the liquid, and then boil again with fresh water. While soaking, prepare your aromatics: peel the yellow onion (leave skin on), slice the ginger, chop the garlic, and prepare green onions and onion roots.
2. Step 2: In a large stockpot, combine the soaked ribs, ginger slices, green onions, whole yellow onion, green onion roots, and 10 cups of water. Bring to a boil over medium-high heat.
3. Step 3: Once boiling, reduce heat to medium and skim off any brown foam that rises to the surface to keep the broth clear and remove excess fat.
4. Step 4: Lower heat to medium-low and simmer uncovered for 1 hour, continuing to skim foam as needed to maintain a clean broth.
5. Step 5: Add quartered radish to the pot and simmer for another 20 minutes until the radish softens and absorbs the broth flavors.
6. Step 6: Remove and discard all aromatics, leaving the broth and tender ribs. Season with guk ganjang, sea salt, and additional chopped garlic. Simmer for 10 more minutes to let flavors meld.
7. Step 7: Serve hot, garnished with freshly sliced green onions and a sprinkle of black pepper. Pair with rice for a complete meal.

Tips & Variations

• Replace beef short ribs with beef shank or oxtail for similar richness and tenderness.
• For a vegetarian option, substitute with large portobello mushrooms or seitan, adjusting cooking time accordingly.
• Substitute Korean leek with regular leeks or a mix of green onions and chives if unavailable.
• Use regular soy sauce mixed with a bit of fish sauce if you don’t have guk ganjang; tamari or coconut aminos work for gluten-free versions.
• Skimming foam regularly ensures a clear broth and improves overall flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat to avoid overcooking the meat. This soup generally does not freeze well due to the radish texture softening excessively.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, beef shank or oxtail are great alternatives that provide similar flavor and tenderness when simmered for a long time.

What can I use if I don’t have guk ganjang (Korean soup soy sauce)?

You can substitute with regular soy sauce mixed with a small amount of fish sauce for depth. For gluten-free options, tamari or coconut aminos work, but start with less and adjust to taste.

Tasty Korean Winter Soup Recipe

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★★★★★

4.6 from 76 reviews

This Tasty Korean Winter Soup is a comforting and nourishing dish perfect for cold nights. It features tender beef short ribs, soft aromatics, radish, and a rich, flavorful broth seasoned with Korean soy sauce and garlic. The soup is simmered slowly to develop deep flavors, making it perfect for curling up on the couch with a warm bowl. Ideal for sharing and guaranteed to get everyone coming back for seconds.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

For the Broth:

• 10 cups water
• 2 green onions (or 1 Korean leek)
• 1 tbsp soy sauce for soup (guk ganjang)
• 1 yellow onion
• 1/2 medium radish, quartered
• 2 tbsp chopped garlic (or 5–6 whole cloves)
• 1.5 lbs beef short ribs
• 2 thick ginger slices
• 1 1/2 tsp sea salt
• 3 to 4 dried or fresh green onion roots

For the Topping:

• 2 green onions, sliced
• Black pepper (to taste)

Instructions

1. Prepare and Soak the Short Ribs: Soak the beef short ribs in cold water for 1 hour to draw out blood for a cleaner broth. Alternatively, flash boil the ribs, discard the liquid, and repeat with fresh water if short on time. Meanwhile, prepare aromatics including the yellow onion (skin on), ginger slices, chopped garlic, green onions, and green onion roots.
2. Start the Broth: In a large stock pot, combine the soaked ribs, ginger, green onions, whole onion, green onion roots, and 10 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium and skim off any brownish foam that appears on the surface to maintain a clear broth.
3. Simmer the Broth: Lower the heat to medium-low and let the broth simmer uncovered for 1 hour, allowing the flavors to meld. Continue skimming off foam during this time to keep the broth clean and flavorful.
4. Add Radish and Continue Cooking: After 1 hour of simmering, add the quartered radish to the pot. Let the soup simmer for an additional 20 minutes so the radish softens and absorbs the broth’s flavor.
5. Finalize and Season the Soup: Remove and discard all the aromatics but leave the tender ribs and broth in the pot. Season the soup with guk ganjang (Korean soup soy sauce), sea salt, and additional chopped garlic. Simmer for another 10 minutes to meld the seasoning fully into the soup.
6. Serve the Soup: Ladle the soup into bowls and garnish with freshly sliced green onions and a sprinkle of black pepper. Serve with a bowl of steamed rice for a complete, hearty meal. Enjoy the warm, rich flavors that make this soup perfect for winter nights.

Notes

• Beef short ribs can be substituted with beef shank or oxtail for similar richness and tenderness.
• For a vegetarian alternative, use large portobello mushrooms or seitan and adjust cooking time accordingly.
• Korean leek can be replaced with regular leeks or a mix of green onions and chives for a similar aromatic effect.
• Guk ganjang can be substituted with regular soy sauce mixed with a little fish sauce; use tamari or coconut aminos for gluten-free versions, adjusting saltiness to taste.
• Skimming the broth regularly keeps it clear and reduces fat content for a cleaner taste.
• Pair the soup with steamed rice or kimchi for a traditional Korean meal experience.

Keywords: Korean winter soup, beef short ribs soup, Korean beef soup, comforting soup, Korean cuisine, winter recipe