Tasty Korean Winter Soup Recipe

Introduction

This tasty Korean winter soup is a comforting and hearty dish perfect for chilly days. Made with tender beef short ribs and flavorful aromatics, it offers a rich, clear broth that warms the soul. Simple to prepare, it’s an excellent choice for a satisfying meal.

Ingredients

• 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
• 2 green onions, sliced (for topping)

Instructions

1. Step 1: Soak the beef short ribs in cold water for 1 hour to draw out any blood. Alternatively, you can flash boil the ribs, discard the water, and boil again with fresh water. While soaking, prepare the aromatics: peel the yellow onion (keep skin on), slice ginger, chop garlic, and prepare green onions and green onion roots.
2. Step 2: In a large stockpot, combine the soaked ribs, ginger slices, green onions, yellow 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 brown foam that rises to keep the broth clear and reduce excess fat.
3. Step 3: Lower heat to medium-low and simmer the broth uncovered for 1 hour. Continue skimming foam as needed to maintain clarity.
4. Step 4: Add quartered radish to the pot and simmer for an additional 20 minutes until the radish softens and absorbs the broth’s flavors.
5. Step 5: Remove and discard all aromatics from the pot, leaving the broth and ribs. Season the soup with soy sauce, sea salt, and additional chopped garlic. Simmer for 10 more minutes to allow the flavors to meld.
6. Step 6: Serve the soup hot, garnished with freshly sliced green onions and a sprinkle of black pepper if desired. Enjoy with a bowl of rice for a complete meal.

Tips & Variations

• For a richer flavor, use Korean soy sauce (guk ganjang) which has a lighter, saltier taste than regular soy sauce.
• If you cannot find green onion roots, omit them; the soup will still be flavorful.
• To speed up the process, pressure cook the broth for about 30 minutes instead of simmering for 1 hour.
• You can add sliced mushrooms or tofu near the end for added texture and nutrition.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. The broth may thicken in the fridge; add a little water when reheating if needed to restore consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of short ribs?

Yes, you can use beef shank or brisket as substitutes. They will also produce a flavorful broth but may require slightly different cooking times.

Is it necessary to soak the ribs before cooking?

Soaking helps remove any blood and impurities, resulting in a cleaner broth. If short on time, flash boiling the ribs and discarding the water will achieve a similar effect.

Tasty Korean Winter Soup Recipe

Print Recipe

★★★★★

4.7 from 61 reviews

This comforting Korean Winter Soup features a rich and flavorful beef short rib broth simmered with aromatic vegetables and ginger. Perfect for cold days, this nourishing soup combines tender beef and mellow radish slices, seasoned with traditional Korean soy sauce to deliver a hearty and warming meal.

• Author: Joe
• Prep Time: 1 hour 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Broth Ingredients

• 10 cups water
• 2 green onions (or 1 Korean leek)
• 1 tbsp soy sauce for soup (guk ganjang)
• 1 yellow onion, whole with skin on
• 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 (recommended Annie Chun’s)
• 3 to 4 dried or fresh green onion roots (optional)

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 remove any blood and impurities. Alternatively, you may flash boil the ribs, discard that water, then boil again with fresh water to ensure a clean broth. Meanwhile, prepare aromatics including a whole yellow onion with skin, sliced ginger, chopped garlic, green onions, and green onion roots if available.
2. Start the Broth: In a large stock pot, add the soaked short ribs, prepared ginger slices, whole yellow onion, green onions, green onion roots, and 10 cups of water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and carefully skim off any brownish foam that surfaces to keep the broth clear and less fatty.
3. Simmer the Broth: Lower the heat to medium-low and let the broth simmer uncovered for 1 hour. Continue to skim any foam or impurities that accumulate on top to maintain clarity and flavor.
4. Add Radish and Continue Cooking: After 1 hour, add the quartered radish to the pot. Continue simmering the soup for an additional 20 minutes so the radish softens and absorbs broth flavors.
5. Finalize and Season the Soup: Once the radish is tender, remove and discard all aromatics (onion, ginger, green onion roots). Season the remaining broth and meat with 1 tbsp soy sauce (guk ganjang), 1 1/2 tsp sea salt, and additional chopped garlic as desired. Simmer for another 10 minutes to allow the flavors to meld fully.
6. Serve the Soup: Ladle the soup with tender ribs into bowls, garnish with freshly sliced green onions and a sprinkle of black pepper. Serve hot alongside steamed rice for a satisfying Korean meal experience.

Notes

• Soaking or flash boiling the ribs before simmering helps produce a clear, clean broth.
• Skimming foam and fats regularly keeps the broth aromatic and less greasy.
• Use Korean soy sauce (guk ganjang) for authentic seasoning.
• The radish adds subtle sweetness and texture to the soup.
• Discard aromatics after cooking to avoid overpowering flavors in the final soup.
• Garnishing with green onions and black pepper adds freshness and a mild spice.

Keywords: Korean winter soup, beef short rib soup, seolleongtang style, Korean broth, hearty Korean soup, comforting soup recipe