What’s better than takeout on a cold night? A steaming bowl of Korean winter soup!
This comforting soup is just what you need when the temperature drops and you’re craving something warm and filling. Made with tender beef, soft tofu, and vegetables in a rich broth, it’s the kind of meal that makes you want to curl up on the couch with a blanket. If you think you’ll have leftovers for tomorrow, think again – everyone always comes back for seconds.
Suggestions for Ingredient Substitution
Beef short ribs can be replaced with beef shank or oxtail for a similar rich flavor and tender texture. These cuts also work well in long-simmering soups and provide comparable nutritional value. For a vegetarian option, use large portobello mushrooms or seitan, adjusting cooking time accordingly.
Korean leek can be substituted with regular leeks or a combination of green onions and chives. This maintains the aromatic flavor profile while using more readily available ingredients. Adjust quantities to taste, as regular leeks may have a milder flavor than Korean leeks.
Guk ganjang (Korean soup soy sauce) can be replaced with regular soy sauce mixed with a small amount of fish sauce for depth. For a gluten-free option, use tamari or coconut aminos, though the flavor will be slightly different. Start with less and adjust to taste, as these alternatives may have varying salt levels.
| Preparation Time | 15-30 minutes |
| Cooking Time | 90-100 minutes |
| Total Time | 105-130 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 100-110 g
- Fat: 90-100 g
- Carbohydrates: 20-25 g
Ingredients
For the broth:
- 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 (for best aroma and flavor)
- 1 1/2 tsp sea salt (I use Annie Chun’s for this recipe)
- 3 to 4 dried or fresh green onion roots
For the topping:
- 2 green onions, sliced
Step 1: Prepare and Soak the Short Ribs
Begin by soaking the short ribs in cold water for 1 hour to draw out any blood from the meat.
If you’re short on time, you can flash boil the ribs, discard the liquid, and then boil them again with fresh water.
While the ribs soak, prepare your aromatics: one whole yellow onion with the skin on, cut ginger, chopped garlic, 2 whole green onions, and optionally, green onion roots.
Step 2: Start the Broth
In a large stock pot, combine the soaked ribs, prepared ginger, green onions, the whole onion, green onion roots, and 10 cups of water.
Bring this mixture to a boil over medium-high heat.
Once it reaches a boil, reduce the heat to medium and skim off any brownish foam that rises to the top.
This process will keep your soup clear and allow you to remove excess fat.
Step 3: Simmer the Broth
Lower the heat to medium-low and simmer the broth uncovered for 1 hour to allow the flavors to meld beautifully.
During this time, continue to skim off any accumulating foam to ensure a clean broth.
Step 4: Add Radish and Continue Cooking
After the initial hour of simmering, add radish slices to the pot.
Allow the soup to simmer for an additional 20 minutes, letting the radish soften and absorb the flavors from the broth.
Step 5: Finalize and Season the Soup
Once the radish is tender, discard all the aromatics, leaving only the delicious broth and tender ribs.
Season the soup with guk ganjang, sea salt, and some additional chopped garlic.
Simmer for 10 more minutes to let the seasoning blend into the broth.
This step ensures a well-balanced, savory flavor.
Step 6: Serve the Soup
When ready to serve, garnish each bowl with freshly sliced green onions and a sprinkle of black pepper for added flavor.
Pair this comforting and nourishing soup with a bowl of rice for a complete meal.
Enjoy the hearty and delicious goodness!
