Tasty Korean Winter Short Ribs Soup Recipe

Introduction

This tasty Korean winter soup is a hearty, flavorful dish perfect for cold days. Using beef short ribs and aromatic ingredients, it creates a savory broth that’s both comforting and nourishing. Enjoy it as a warming meal alongside rice for a satisfying experience.

Ingredients

• 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
• 1 1/2 tsp sea salt
• 3 to 4 dried or fresh green onion roots
• 2 green onions, sliced (for topping)

Instructions

1. Step 1: Soak the short ribs in cold water for 1 hour to draw out any blood. If short on time, flash boil the ribs, discard the liquid, then boil again with fresh water. Meanwhile, prepare aromatics: whole yellow onion with skin, ginger slices, chopped garlic, green onions, and green onion roots.
2. Step 2: In a large stock pot, combine soaked ribs, ginger, green onions, whole onion, green onion roots, and 10 cups of water. Bring to a boil over medium-high heat.
3. Step 3: When boiling, reduce heat to medium and skim off any brownish foam that rises to the top to keep the broth clear and remove excess fat.
4. Step 4: Lower heat to medium-low and simmer the broth uncovered for 1 hour, continuing to skim foam as it accumulates.
5. Step 5: Add radish slices to the pot and simmer for an additional 20 minutes until the radish softens.
6. Step 6: Discard all aromatics, keeping only the broth and tender ribs. Season with soy sauce, sea salt, and additional chopped garlic. Simmer for 10 more minutes to blend flavors.
7. Step 7: Serve the soup garnished with sliced green onions and a sprinkle of black pepper. Enjoy with a bowl of rice for a complete meal.

Tips & Variations

• For a clearer broth, continue skimming foam throughout cooking and avoid boiling aggressively.
• Substitute radish with daikon for a milder flavor.
• Add mushrooms like shiitake during simmering for extra depth.
• Use homemade or store-bought Korean soy sauce (guk ganjang) for authentic taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve flavor and tenderness. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of short ribs?

Yes, you can use beef chuck or brisket, but cooking times may vary. Short ribs provide a rich, flavorful broth due to their marbling and bone content.

How can I make the broth clearer?

Skim off foam frequently during boiling and keep the heat at a gentle simmer rather than a rolling boil to maintain a clear broth.

Tasty Korean Winter Short Ribs Soup Recipe

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★★★★★

4.5 from 148 reviews

This Tasty Korean Winter Soup is a nourishing and comforting beef short rib broth infused with aromatic ginger, garlic, green onions, and radish. Carefully simmered to develop a clear, rich, and flavorful soup perfect for chilly days, it is typically served garnished with fresh green onions and black pepper, paired with rice for a complete meal.

• Author: Viktoria
• Prep Time: 1 hour 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

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
• 1 1/2 tsp sea salt
• 3 to 4 dried or fresh green onion roots

For the Topping:

• 2 green onions, sliced
• Black pepper (to taste)

Instructions

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 short on time, flash boil the ribs, discard the liquid, then boil again with fresh water. Meanwhile, prepare aromatics: yellow onion with skin on, ginger slices, chopped garlic, green onions, and green onion roots.
2. Start the Broth: In a large stock pot, combine soaked ribs, ginger, green onions, whole yellow onion, green onion roots, and 10 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium and skim off any brown foam to keep the soup clear and remove excess fat.
3. Simmer the Broth: Lower heat to medium-low and simmer uncovered for 1 hour, allowing flavors to meld. Continue skimming off any foam to maintain a clear broth.
4. Add Radish and Continue Cooking: After 1 hour, add the quartered radish to the pot. Let the soup simmer for an additional 20 minutes to soften the radish and infuse flavors.
5. Finalize and Season the Soup: When radish is tender, discard all aromatics leaving only the broth and ribs. Season the soup with soy sauce (guk ganjang), sea salt, and additional chopped garlic. Simmer for another 10 minutes to blend the seasoning thoroughly.
6. Serve the Soup: Garnish each bowl with freshly sliced green onions and a sprinkle of black pepper. Serve hot with a bowl of rice to complete the meal. Enjoy the hearty, warming Korean winter soup.

Notes

• Soaking or flash boiling the ribs helps remove blood and impurities for a cleaner broth.
• Skimming foam during simmering is essential for a clear and appetizing soup.
• Using the skin-on yellow onion and green onion roots boosts the broth’s aroma and depth.
• Adjust seasoning toward the end of cooking to avoid over-salting.
• This soup can be refrigerated for up to 3 days and tastes even better the next day.
• Pair with steamed white rice or kimchi for an authentic Korean meal.

Keywords: Korean winter soup, beef short ribs soup, Korean broth recipe, comforting soup, radish soup, traditional Korean soup, healthy Korean soup