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: 1.5 lbs beef short ribs; 10 cups water; 1 whole yellow onion, with skin (organic preferred); 2 thick slices of ginger; 3-4 dried or fresh green onion roots (optional); 2 green onions or 1 Korean leek (for broth); 2 green onions or 1 Korean leek, sliced for topping; 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

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Introduction

This tasty Korean winter soup is a hearty and flavorful dish perfect for cold days. Made with tender beef short ribs and aromatic broth ingredients, it offers comforting warmth and rich taste. It’s simple to make and perfect for a nourishing meal.

The image shows a bowl of clear brown soup with a greenish texture on the outside, sitting on a white marbled surface. In the front, a silver spoon lifts a square piece of cooked beef, softly textured, brown with slight marbling, topped with a small piece of bright green chopped scallion. Inside the soup, there are visible white potato slices and floating chopped green scallions, all immersed in a transparent, golden-brown broth that looks warm and lightly oily. The focus is sharp on the spoon and beef, with the background softly blurred. 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: Prepare and soak the short ribs in cold water for 1 hour to draw out any blood. Alternatively, flash boil the ribs, discard the liquid, and then boil again with fresh water. Meanwhile, prepare aromatics: whole yellow onion with skin, ginger slices, chopped garlic, green onions, and optional green onion roots.
Step 2: In a large stock pot, combine soaked ribs, ginger, green onions, whole onion, green onion roots, and 10 cups of water. Bring to a boil over medium-high heat. Reduce heat to medium and skim off any foam that rises to keep the soup clear.
Step 3: Lower heat to medium-low and simmer the broth uncovered for 1 hour, continuing to skim off foam as needed to maintain clarity.
Step 4: Add radish slices to the pot and simmer for an additional 20 minutes, allowing radish to soften and absorb flavors.
Step 5: Remove all aromatics from the pot, leaving only broth and ribs. Season with guk ganjang, sea salt, and additional chopped garlic. Simmer for 10 minutes to blend seasoning.
Step 6: Serve the soup garnished with freshly sliced green onions and a sprinkle of black pepper. Enjoy with a bowl of rice for a complete meal.

Tips & Variations

For a clearer broth, skim foam regularly during simmering and avoid covering the pot completely.
Substitute Korean leek with regular leeks or scallions if unavailable.
Add a dash of black pepper or chili flakes for a spicy kick.
Use bone-in short ribs for richer flavor and gelatinous texture.

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 maintain meat tenderness and broth clarity. The soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a bowl of clear brown soup with three thick pieces of cooked beef, two large slices of pale white radish, and chopped bright green scallions sprinkled on top and floating in the broth. The bowl is white with a subtle brown speckled rim, placed on a white textured cloth, all set against a white marbled textured surface. The broth is light and clear, showing the details of the beef and radish clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef instead of short ribs?

Yes, you can use other cuts like brisket or beef shank, but cooking times may vary. Short ribs are preferred for their flavor and tenderness in this soup.

Is it necessary to soak the ribs before cooking?

Soaking helps remove excess blood and impurities, resulting in a cleaner broth. If short on time, flash boiling the ribs and discarding the water is a good alternative.