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Tasty Korean Winter Soup Recipe

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★★★★★

5 from 95 reviews

This traditional Korean winter soup features tender beef short ribs simmered for hours with aromatic vegetables and seasonings, creating a rich and nourishing broth. The addition of radish adds a subtle sweetness, making it a comforting and hearty dish perfect for cold weather.

Ingredients

Scale

Beef and Broth 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)

Soup Topping and Seasoning

  • 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

Instructions

  1. Prepare and Soak the Short Ribs: Soak the short ribs in cold water for 1 hour to remove blood. Alternatively, flash boil the ribs, discard the liquid, and repeat boiling with fresh water. Meanwhile, prepare aromatics: whole yellow onion (with skin), ginger slices, chopped garlic, green onions, and optional green onion roots.
  2. Start the Broth: In a large stock pot, combine soaked ribs, ginger, green onions, the whole onion, green onion roots, and 10 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce to medium and skim off any brownish foam to keep the broth clear and remove excess fat.
  3. Simmer the Broth: Lower heat to medium-low and let the broth simmer uncovered for 1 hour to develop deep flavors. Continue skimming off foam as it appears to maintain a clean broth.
  4. Add Radish and Continue Cooking: Add the quartered radish slices to the pot after the initial simmer. Let the soup cook for an additional 20 minutes until the radish softens and absorbs the broth’s flavor.
  5. Finalize and Season the Soup: Remove and discard all aromatics from the pot, leaving just broth and ribs. Season the soup with guk ganjang, sea salt, and some chopped garlic. Simmer for another 10 minutes allowing the flavors to meld and balance perfectly.
  6. Serve the Soup: Garnish with freshly sliced green onions and a sprinkle of black pepper. Serve hot alongside a bowl of rice for a wholesome and comforting meal.

Notes

  • Soaking the ribs removes impurities and results in a clearer broth.
  • Skimming foam throughout cooking keeps the soup clean and less fatty.
  • Use organic onion with skin for a richer broth color and flavor.
  • Guk ganjang is a Korean soy sauce specifically made for soups and can be replaced with regular soy sauce if unavailable, but it has a saltier, lighter flavor.
  • Leftover soup can be refrigerated up to 3 days or frozen for longer storage.

Keywords: Korean winter soup, beef short ribs soup, guk, Korean broth, Korean comfort food, radish soup, traditional Korean recipe

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