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Tasty Korean Winter Soup Recipe

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★★★★★

4.8 from 89 reviews

This Tasty Korean Winter Soup is a comforting and hearty dish perfect for cold nights, featuring tender beef short ribs, soft radish, and aromatic spices simmered in a rich, flavorful broth. Garnished with fresh green onions, it offers a warming experience that satisfies cravings and is sure to bring everyone back for seconds.

Ingredients

Scale

Meat and Broth Base

  • 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

Vegetables

  • 1/2 medium radish, quartered into thin slices
  • 2 green onions or 1 Korean leek, sliced for topping

Seasonings

  • 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)

Instructions

  1. Prepare and Soak the Short Ribs: Soak the beef short ribs in cold water for 1 hour to draw out blood and impurities. Alternatively, flash boil the ribs, discard the water, and then boil again with fresh water to speed up the process. Prepare aromatics by gathering the whole yellow onion (with skin), sliced ginger, chopped garlic, green onions, and optional 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 the mixture to a boil over medium-high heat. Once boiling, reduce heat to medium and skim off any foam or impurities from the surface to maintain clear broth and reduce excess fat.
  3. Simmer the Broth: Lower the heat to medium-low and let the broth simmer uncovered for 1 hour. Continue skimming off any foam that forms to keep the broth clean and flavorful.
  4. Add Radish and Continue Cooking: After 1 hour, add the quartered radish slices to the pot. Simmer for an additional 20 minutes so the radish softens and absorbs the broth’s flavors.
  5. Finalize and Season the Soup: Remove and discard all aromatics including the whole onion, ginger slices, green onion roots, and green onions used in the broth, leaving only ribs and broth. Add guk ganjang (Korean soup soy sauce), sea salt, and additional chopped garlic to the pot. Simmer for 10 more minutes to blend the seasonings well.
  6. Serve the Soup: Ladle the hot soup into bowls, garnish each with freshly sliced green onions and a sprinkle of black pepper for extra flavor. Serve alongside steamed rice for a complete and satisfying meal.

Notes

  • Beef short ribs can be substituted with beef shank or oxtail for similar texture and flavor; for a vegetarian option, use portobello mushrooms or seitan and adjust cooking time accordingly.
  • Korean leek may be replaced with regular leeks or a mix of green onions and chives if Korean leek is unavailable.
  • Guk ganjang (Korean soup soy sauce) can be substituted with regular soy sauce mixed with a small amount of fish sauce, or tamari for gluten-free preferences; adjust quantities as these substitutes may vary in saltiness.
  • Skimming foam during broth preparation is important for a clear and clean-tasting soup.
  • Serving with rice enhances the traditional Korean dining experience.

Keywords: Korean winter soup, beef short ribs soup, guk ganjang recipe, Korean comfort food, homemade broth soup

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