Dinner

Tasty Korean Winter Soup Recipe

Name: Tasty Korean Winter Soup Recipe
Prep time: 1 h 15 min
Cook time: 1 h 30 min
Total time: 2 h 45 min
Cuisine: Korean
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; 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 (Annie Chun’s recommended); 3 to 4 dried or fresh green onion roots; 2 green onions, sliced; Black pepper (to taste)

ByLily Monroe January 9, 2026January 9, 2026

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Introduction

Tasty Korean Winter Soup is a comforting, flavorful broth perfect for cold days. Made with tender beef short ribs and aromatic ingredients, this soup warms you from the inside out. Its clear, savory broth is both nourishing and satisfying.

A close-up image of a silver spoon holding a piece of brown beef with a soft, textured surface, topped with small bright green onion pieces. The spoon is above a bowl filled with clear brown broth, scattered with more green onion pieces and slices of light-colored vegetable, possibly potatoes. The bowl is white with a smooth rim, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 cups water
2 green onions (or 1 Korean leek)
1 tbsp soy sauce for soup
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

Step 1: Soak the short ribs in cold water for 1 hour to remove blood. Alternatively, flash boil the ribs, discard the liquid, then boil again with fresh water. Meanwhile, prepare aromatics: peel the yellow onion (leave skin on), slice ginger, chop garlic, and wash green onions and roots.
Step 2: In a large stock pot, combine the soaked ribs, ginger, green onions, whole yellow onion, green onion roots, and 10 cups water. Bring to a boil over medium-high heat.
Step 3: Once boiling, reduce heat to medium and skim off any foam that rises to the surface to keep the broth clear and remove excess fat.
Step 4: Lower heat to medium-low and simmer uncovered for 1 hour, continuing to skim foam occasionally.
Step 5: Add the radish quarters to the pot and simmer for another 20 minutes until radish is tender.
Step 6: Remove and discard all aromatics, leaving only the broth and ribs. Season the soup with soy sauce, sea salt, and additional chopped garlic. Simmer for 10 more minutes to blend flavors.
Step 7: Serve the soup hot, garnished with sliced green onions and a sprinkle of black pepper. Enjoy with a bowl of rice for a hearty meal.

Tips & Variations

For a clearer broth, skim foam regularly throughout cooking.
Use fresh ginger and green onion roots for the best aroma.
Substitute radish with daikon if preferred.
Adjust seasoning at the end to taste, adding more soy sauce or salt as needed.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the meat. For longer storage, freeze the soup for up to 2 months and thaw overnight in the refrigerator before reheating.