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Tasty Korean Winter Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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