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Tasty Korean Winter Soup Recipe

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★★★★★

5 from 119 reviews

This Tasty Korean Winter Soup is a comforting and nourishing broth-based dish featuring tender beef short ribs simmered with aromatics like ginger, garlic, and green onions. Enhanced with radish and seasoned perfectly, it delivers a savory, warming meal ideal for cold days, served with fresh green onions and rice for a complete dining experience.

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
  • 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

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 draw out any blood and impurities. Alternatively, quickly flash boil the ribs, discard the water, and rinse before starting the broth. Meanwhile, prepare your aromatics: ginger slices, whole yellow onion (with skin), chopped garlic, green onions, and green onion roots.
  2. Start the Broth: In a large stockpot, combine the soaked short ribs, ginger slices, green onions, whole yellow onion, green onion roots, and 10 cups of water. Bring to a rolling boil over medium-high heat. Once boiling, reduce heat to medium and carefully skim off any brownish foam or impurities that rise to the surface to keep the broth clear and clean.
  3. Simmer the Broth: Reduce the heat to medium-low and let the broth simmer uncovered for 1 hour. Continue to skim off foam and excess fat occasionally. This slow cooking melds the flavors and tenderizes the ribs.
  4. Add Radish and Continue Cooking: After 1 hour, add the quartered radish to the pot. Allow the soup to simmer for an additional 20 minutes until the radish becomes tender and infused with the broth flavor.
  5. Finalize and Season the Soup: Remove and discard all aromatics including the green onion roots, whole onion, ginger, and garlic pods. Season the broth by adding 1 tablespoon of guk ganjang (Korean soy sauce for soup), 1 1/2 teaspoons sea salt, and additional chopped garlic to taste. Simmer for another 10 minutes to infuse the seasoning deeply.
  6. Serve the Soup: Ladle the broth and tender short ribs into bowls. Garnish generously with freshly sliced green onions and a sprinkle of black pepper for added aroma and depth. Serve hot alongside steamed white rice for a hearty and comforting meal perfect for winter.

Notes

  • Soaking or flash boiling the short ribs helps create a clear broth by removing blood and impurities.
  • Skimming the foam during boiling and simmering is crucial for a clean, flavorful broth.
  • Using guk ganjang (soy sauce made specifically for soup) provides an authentic Korean savory depth; regular soy sauce is saltier and less suitable.
  • You can substitute the beef short ribs with other beef cuts suited for slow simmering, but short ribs yield the best flavor and tenderness.
  • The radish adds a subtle sweetness and texture contrast to the soup.
  • Garnishing with green onions and black pepper elevates the final flavor and presentation.

Keywords: Korean soup, beef short ribs soup, winter soup, Korean broth, comforting soup, radish soup, guk, hearty soup

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