Dinner

Tasty Korean Winter Soup Recipe

Name: Tasty Korean Winter Soup Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Korean
Ingredients: 1.5 lbs beef short ribs; 10 cups water; 1 whole yellow onion, with skin (if organic); 2 green onions or 1 Korean leek (for broth); 3-4 dried or fresh green onion roots (optional); 2 thick ginger slices; 1/2 medium radish, quartered into thin slices; 2 green onions or 1 Korean leek, sliced for topping; 2 tablespoons chopped garlic or 5-6 whole cloves; 1 tablespoon soy sauce for soup (guk ganjang or Korean soup soy sauce); 1 1/2 teaspoons sea salt; Black pepper, to taste (for garnish)

Byluca Carter October 18, 2025October 18, 2025

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Introduction

Nothing beats a steaming bowl of Korean winter soup on a cold night. This hearty soup features tender beef, soft tofu, and flavorful vegetables in a rich broth that warms you from the inside out. It’s perfect for chilly evenings and is sure to have everyone asking for seconds.

A white speckled bowl filled with clear brown broth, containing three large chunks of dark brown cooked beef and two smooth off-white slices of radish. On top, there is a small pile of bright green chopped scallions, with a few scattered around the bowl. The bowl is placed on a soft white cloth over a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs beef short ribs
10 cups water

1 whole yellow onion, with skin (if organic)
2 green onions or 1 Korean leek (for broth)

2 green onions or 1 Korean leek, sliced for topping
2 thick ginger slices

3-4 dried or fresh green onion roots (optional)
1/2 medium radish, quartered into thin slices
2 tablespoons chopped garlic or 5-6 whole cloves

1 tablespoon soy sauce for soup (guk ganjang)
1 1/2 teaspoons sea salt

Instructions

Step 1: Soak the short ribs in cold water for 1 hour to remove blood. Alternatively, flash boil the ribs, discard the water, and boil again with fresh water. Prepare the aromatics: whole yellow onion with skin, ginger slices, chopped garlic, green onions, and optionally onion roots.

Step 2: In a large stock pot, combine soaked ribs, ginger, green onions, whole onion, onion roots, and 10 cups water. Bring to a boil over medium-high heat. Reduce heat to medium and skim off any brown foam that rises to keep the broth clear.
Step 3: Lower the heat to medium-low and simmer uncovered for 1 hour, skimming foam as needed for a clean broth.
Step 4: Add the radish slices and continue simmering for another 20 minutes until radish softens.

Step 5: Remove and discard all aromatics, leaving the broth and ribs. Season the soup with guk ganjang, sea salt, and additional chopped garlic. Simmer for 10 more minutes to blend flavors.
Step 6: Serve garnished with freshly sliced green onions and a sprinkle of black pepper. Enjoy with a bowl of rice for a complete meal.

Tips & Variations

Substitute beef short ribs with beef shank or oxtail for a similarly rich flavor and tender texture.

For a vegetarian version, use large portobello mushrooms or seitan, adjusting cooking time accordingly.
Replace Korean leek with regular leeks or a mix of green onions and chives to maintain aromatic flavor.
Swap guk ganjang with regular soy sauce mixed with a bit of fish sauce, or tamari/coconut aminos for gluten-free, adjusting salt to taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent overcooking the beef. For longer storage, freeze in portions for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a soup in a white bowl with a thin brown rim, sitting on a white marbled surface. The soup has a clear, brown broth as the base layer filled almost to the top. On this is placed two large pieces of textured brown beef, sitting slightly off-center. Around the beef are smooth, off-white round slices of radish partially submerged in the broth. At the very top, finely chopped bright green onions are scattered over the beef, adding a fresh vibrant touch. The soup looks warm and hearty. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for the soup?

Yes, beef shank or oxtail are excellent alternatives that lend similar rich flavor and tender texture when simmered slowly.

How can I make this soup vegetarian?

Replace the meat with hearty ingredients like portobello mushrooms or seitan and adjust cooking time. Use vegetable broth to maintain depth of flavor.