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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/tasty-korean-winter-soup-recipe/