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

Korean Winter Soup with beef short ribs and green onions
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This comforting Korean Winter Soup is a nourishing, slow-simmered beef short rib soup made with aromatic vegetables and seasonings. It’s perfect for cold days, delivering rich flavor, tender meat, and a clear, hearty broth.

Ingredients

Scale

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

Instructions

1. Begin by soaking the short ribs in cold water for 1 hour to draw out any blood from the meat.

2. If you’re short on time, you can flash boil the ribs, discard the liquid, and then boil them again with fresh water.

3. 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.

4. In a large stock pot, combine the soaked ribs, prepared ginger, green onions, the whole onion, green onion roots, and 10 cups of water.

5. Bring this mixture to a boil over medium-high heat.

6. Once it reaches a boil, reduce the heat to medium and skim off any brownish foam that rises to the top.

7. Lower the heat to medium-low and simmer the broth uncovered for 1 hour to allow the flavors to meld beautifully.

8. During this time, continue to skim off any accumulating foam to ensure a clean broth.

9. After the initial hour of simmering, add radish slices to the pot.

10. Allow the soup to simmer for an additional 20 minutes, letting the radish soften and absorb the flavors from the broth.

11. Once the radish is tender, discard all the aromatics, leaving only the delicious broth and tender ribs.

12. Season the soup with guk ganjang, sea salt, and some additional chopped garlic.

13. Simmer for 10 more minutes to let the seasoning blend into the broth.

14. When ready to serve, garnish each bowl with freshly sliced green onions and a sprinkle of black pepper for added flavor.

15. Pair this comforting and nourishing soup with a bowl of rice for a complete meal.

Notes

To reduce fat content, refrigerate the soup after cooking and remove the solidified fat from the surface before reheating.

You can substitute Korean leek for green onion to enhance traditional flavor.

This soup stores well and tastes even better the next day.

Find it online: https://cookingwithramsay.com/korean-winter-soup/