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–+ servings
Korean Winter Soup

Cozy Up with This Heartwarming Korean Winter Soup Recipe

This delightful Korean winter soup wraps you in warmth with tender beef and vibrant vegetables, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Soups
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 3 pounds Beef Short Ribs or beef shank or oxtail for substitution
  • 1/2 cup Guk Ganjang (Korean Soup Soy Sauce) or regular soy sauce plus fish sauce, or tamari for gluten-free
  • 5 cloves Garlic fresh, minced
  • 1 tablespoon Ginger freshly grated for maximum aroma
For the Veggies
  • 1 block Tofu soft or firm, based on preference
  • 2 pieces Korean Leeks or regular leeks, green onions, and chives mixed
  • 1 cup Radish daikon radish can be substituted
  • 2 pieces Green Onions include the roots for extra flavor

Equipment

  • large stock pot

Method
 

Step‑by‑Step Instructions for Korean Winter Soup
  1. Soak the beef short ribs in cold water for 1 hour, then drain and pat them dry.
  2. Halve a whole yellow onion, chop the ginger and garlic, and clean the green onions.
  3. In a large stock pot, combine the soaked ribs with aquatics and add 10 cups of water. Bring to a boil.
  4. Once boiling, reduce heat to medium and skim the brownish foam. Let it simmer for 1 hour.
  5. After 1 hour, add sliced radish to the pot and simmer for an additional 20 minutes.
  6. Carefully remove all the aromatics and beef from the pot, keeping the broth.
  7. Return the broth to heat and stir in guk ganjang, a pinch of salt, and remaining garlic. Simmer for 10 minutes.
  8. Ladle the soup into bowls, garnish with green onions, and serve.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 350IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge; freeze for up to 3 months. Reheat gently on the stove.

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