Tasty Korean Winter Short Ribs Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
