Korean Winter Soup for Cold Nights: Easy, Hearty & Homemade

Korean Winter Soup is the soul-soothing, bone-warming answer to those bitter, can’t-feel-your-face winter nights. If you’ve ever found yourself digging through the freezer at 6 PM with zero dinner plans and a growling stomach, this hearty dish might just become your new cold-weather ritual. With tender beef short ribs, a deeply aromatic broth, and just enough simmering to make your home smell like you’ve got your life together—this isn’t just soup. It’s a warm hug in a bowl.

Korean Winter Soup may take a bit longer than a weekday rush meal, but it pays off big time in comfort and flavor. Whether you’re cooking for picky eaters or just need a solo soup-and-Netflix night, it’s got you covered. Bonus: it pairs perfectly with rice and reheats like a dream. Let’s break it all down and get your kitchen smelling like you own a Korean grandma’s recipe book.

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What is Korean Winter Soup?

Korean Winter Soup, often inspired by galbitang (갈비탕), is a traditional beef short rib soup known for its rich broth and clean, comforting flavor. Think of it as Korea’s answer to chicken noodle soup—but beefier, bolder, and with a slow-cooked elegance that doesn’t skimp on satisfaction. It’s made by simmering beef short ribs with onion, garlic, radish, and green onion until the broth turns into liquid gold.

And don’t worry—while this might sound like a weekend-only kind of recipe, the steps are easy to follow and mostly hands-off once you get it going. It’s a staple during cold months, holidays, and anytime you need to feed a hungry family something nourishing. Unlike many Western soups, Korean Winter Soup is intentionally clear and light but still packs a flavorful punch, thanks to the balance of umami-rich soy sauce for soup (guk ganjang) and a touch of sea salt. The radish adds a mild sweetness that just works. Trust me—your taste buds will understand.

Reasons to Try Korean Winter Soup

Let’s be honest: most of us aren’t trying to cook for two hours on a Tuesday. But Korean Winter Soup makes the case for why you should. First off, this isn’t your average “throw it in a pot and pray” meal—it’s incredibly satisfying and protein-packed (hello, 100+ grams per batch). Second, the ingredients are pretty basic—no mystery powders or hard-to-pronounce stuff. And third? It’s a total crowd-pleaser.

Whether you’ve got a meat-loving partner or a soup-obsessed toddler, this dish bridges the gap between comfort and clean eating. Plus, it reheats like a champ, so your effort goes a long way. For those trying to add more homemade meals to the week without getting overwhelmed, this soup’s mostly hands-off simmer time works in your favor. It’s a great meal prep contender too. Oh, and did I mention your kitchen will smell ridiculously good? Like, “what are you making and can I stay for dinner?” good.

Ingredients Needed to Make Korean Winter Soup

For the broth:

• 10 cups water
• 2 green onions (or 1 Korean leek)
• 1 tbsp soy sauce for soup (guk ganjang)
• 1 yellow onion (whole, unpeeled)
• 1/2 medium Korean radish, quartered
• 2 tbsp chopped garlic (or 5–6 whole cloves)
• 1.5 lbs beef short ribs
• 2 thick slices of ginger
• 1 1/2 tsp sea salt (recommend Annie Chun’s)
• 3 to 4 dried or fresh green onion roots (optional but great)

For the topping:

• 2 green onions, sliced thin for garnish
• Black pepper to taste (optional)

Instructions to Make Korean Winter Soup

Making Korean Winter Soup may seem like a long process, but when you break it down step by step, it becomes incredibly manageable—and actually kind of therapeutic. Whether you’re simmering your way through a snowy evening or just meal prepping for the week, this guide will walk you through every step with confidence. Bonus: your kitchen is going to smell amazing.

Step 1: Soak the Short Ribs (Don’t Skip This!)

Start this process step by step by soaking 1.5 lbs of beef short ribs in cold water for about an hour. This helps draw out the blood, which is key to achieving that signature clear and clean-tasting broth. If you’re pressed for time (because, hey, life happens), you can do a quick blanch instead. Boil the ribs in water for 5 minutes, discard the liquid, rinse the meat, and then continue.

Pro Tip: Check out our preparation tips for meat-based soups to get the most flavor without extra fat.

Step 2: Build the Flavorful Broth

Next up in this step-by-step guide: gather your aromatics. That includes two green onions, a yellow onion (leave the skin on—it adds richness), two thick slices of ginger, 2 tablespoons of chopped garlic (or whole cloves), and any green onion roots you may have. These might seem humble, but together they make magic in the pot.

Toss everything into a large stockpot with 10 cups of water and the soaked short ribs. Bring it all to a gentle boil over medium-high heat. Once it bubbles, you’re ready for the next step.

Step 3: Skim for a Clear Broth

Here’s where patience pays off. Reduce the heat to medium and skim the foam that rises to the top. You’ll see a brownish layer forming—that’s normal, but it needs to go if you want your Korean Winter Soup to be as pristine and comforting as it should be.

Related Reading: Want to know why broth clarity matters? Our guide on homemade chicken noodle soup covers this in detail.

Step 4: Simmer for Depth of Flavor

Lower the heat to medium-low and let everything simmer uncovered for about one hour. This is when the soup transforms from just water and meat to a deep, nourishing broth. Stir occasionally and keep skimming if any foam appears.

During this step-by-step simmer session, resist the urge to season just yet. The ingredients are doing their thing, and it’s best to wait until the end for final adjustments.

Step 5: Add the Korean Radish

After the initial hour of simmering, it’s time to add the radish. Use about 1/2 of a medium Korean radish, quartered. The radish soaks up flavor and gives back a gentle sweetness that balances the richness of the beef.

Let the soup continue to simmer for another 20 minutes. The radish should be fork-tender and slightly translucent when ready.

Step 6: Strain and Season Like a Pro

Now comes the step where your broth becomes beautifully simple. Using tongs or a slotted spoon, remove all the solids—the onions, ginger, garlic, and green onion roots. What you’re left with is liquid gold, plus tender ribs and flavor-infused radish.

Now season the broth. Add 1 tablespoon of guk ganjang (Korean soy sauce for soup), sea salt (to taste), and a bit more chopped garlic if you’re a fan. Let it simmer together for 10 more minutes so all the flavors can marry.

Need a guk ganjang substitute? Our post on ingredient swaps for Asian recipes breaks it down without compromising on flavor.

Step 7: Garnish and Serve with Heart

Time to serve! Ladle your finished Korean Winter Soup into bowls. Top each with freshly sliced green onions and a sprinkle of black pepper. Serve it with a bowl of warm rice on the side for a complete, traditional meal.

Want to elevate your table? Pair it with easy banchan (side dishes) or try it alongside our Coconut Cilantro Chicken Soup for a fusion night.

What to Serve with Korean Winter Soup

Pair your Korean Winter Soup with hot steamed white rice—it’s the classic combo. But you can also toss in a few banchan (Korean side dishes) like kimchi, pickled radish, or spicy cucumber salad if you’re feeling fancy. Want to keep it simple and comforting? A soft-boiled egg and a drizzle of sesame oil on your rice will round this out beautifully. If you’re feeding a crew, go big with additional protein-packed sides like High Protein White Bean Soup or keep it ultra-cozy with Cozy Chicken Rice Soup. And don’t forget something crisp and refreshing to balance the richness—light greens or a citrus salad work wonders.

Key Tips for Making Korean Winter Soup

Want your Korean Winter Soup to taste like it came straight out of a Seoul family kitchen? Here are a few tips: 1) Soak the ribs, seriously—it makes a cleaner, better broth. 2) Don’t skip skimming the foam. It’s not glamorous, but it’s essential for a clear soup. 3) Use the right soy sauce—Korean soup soy sauce (guk ganjang) isn’t the same as regular soy sauce. It’s saltier and meant for soups. 4) Add aromatics like ginger and onion skin for extra depth. 5) Let it sit. If you can, make it a day ahead—the flavor improves overnight. Oh, and one more thing: don’t rush the simmering. It’s not just cooking; it’s soup therapy.

Storage and Reheating Tips for Korean Winter Soup

Good news: this soup tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days. If you’re planning to freeze it, portion it out (without the garnish), and it’ll keep for up to 2 months. Reheat gently on the stove—bring it to a simmer and you’re golden. If there’s too much fat on top after chilling, just scoop it off with a spoon before reheating. Want to bulk it up later? Toss in cooked rice or some thin noodles before reheating for a soup-meets-stew situation that’s both filling and fuss-free.

FAQs

Can I use a different cut of beef? Yes, but short ribs give the best flavor. Brisket or shank works too.

What is guk ganjang and can I substitute it? It’s Korean soy sauce for soup—saltier and lighter in color. Regular soy sauce won’t quite hit the same note, but you can sub with light soy sauce + a dash of fish sauce in a pinch.

Is it spicy? Not unless you add spice. Want heat? Toss in a few slices of fresh chili or serve with kimchi on the side.

Can I make it in a slow cooker? Yep! Do the first two steps on the stove, then transfer everything to a slow cooker on low for 6–8 hours.

What if I don’t have radish? Try daikon or even turnip as a backup. It won’t be quite the same but still delicious.

Final Thoughts

Korean Winter Soup is one of those meals that feels like it gives more than it takes. It’s warm, comforting, hearty without being heavy, and full of deep, savory goodness. Whether you’re dodging snowflakes or just need something cozy after a long day, this is the kind of soup that makes everything feel just a little more manageable. Plus, it’s a fun way to bring traditional Korean flavors into your kitchen without needing a culinary degree. For more soul-warming soups like this, try our Homemade Chicken Noodle Soup or this protein-packed Easy White Bean Soup. Happy simmering!

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