Name: Tasty Korean Winter Soup Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Korean
Ingredients: 1.5 lbs beef short ribs; 10 cups water; 1 whole yellow onion, with skin (preferably organic); 2 green onions or 1 Korean leek (for broth); 2 thick slices ginger; 3-4 dried or fresh green onion roots (optional); 1/2 medium radish, quartered and thinly sliced; 1 tablespoon soy sauce for soup (guk ganjang); 1 1/2 teaspoons sea salt; 2 green onions or 1 Korean leek, sliced for topping; 2 tablespoons chopped garlic or 5-6 whole garlic cloves

Jump to Recipe· 4.4 from 1 review

I absolutely adore this Tasty Korean Winter Soup Recipe because it’s the kind of dish that warms you up from the inside out on a cold day. I love how the rich, savory broth melds tender beef short ribs with aromatic roots and fresh vegetables, creating a symphony of flavors in every spoonful. It’s not just a meal; it’s a comforting experience that invites you to slow down and savor. For me, this soup perfectly encapsulates the cozy feeling of winter with Korean culinary charm.

Why You’ll Love This Tasty Korean Winter Soup Recipe

What really excites me about this soup is the balance of deep, meaty richness and fresh, bright aromatics. The beef short ribs simmer slowly, releasing their hearty flavor into the broth, while the ginger and green onions add just enough zing to keep it lively rather than heavy. It’s full of umami, yet light enough to enjoy every day without feeling weighed down. This Tasty Korean Winter Soup Recipe feels thoughtfully simple but delivers complexity with every bite.

Another reason I’m fond of this recipe is how approachable it is. Even if you’re new to Korean cooking, the instructions are straightforward and the ingredient list is filled with things you can find easily at regular stores or Asian markets. Plus, it feels so rewarding to create something this authentic and soul-warming with minimal fuss. Whenever I serve it, whether for a casual weeknight meal or a special family gathering, it always makes the occasion feel a little brighter and cozier.

Ingredients You’ll Need

The image shows a close-up of a shiny silver ladle holding a piece of cooked meat with a light brown color and some texture, lightly floating in a clear broth with small green slices of scallions scattered around. Inside the pot, there are pale white chunks, possibly radish or vegetables, submerged in the warm broth alongside more pieces of tender meat. The background is a white marbled texture, and the photo focuses on the ladle lifting the meat and broth. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Tasty Korean Winter Soup Recipe are simple but essential. Each one contributes to the broth’s wonderful depth, the texture of the beef, or the fresh pop of flavor that makes the soup so special.

1.5 lbs beef short ribs: The star of the soup, providing rich, tender meat and a flavorful base for the broth.
10 cups water: The foundation that brings everything together into a comforting, clear soup.
1 whole yellow onion, with skin: Adds sweetness and color to the broth, especially if the onion is organic.
2 green onions or 1 Korean leek for broth: Infuses a subtle oniony aroma that brightens the soup’s profile.
2 green onions or 1 Korean leek, sliced for topping: Adds fresh, crisp texture and garnish to the finished dish.
2 thick ginger slices: Give warmth and a slight spicy kick that complements the beef.
3-4 dried or fresh green onion roots (optional): Enhance the broth with an earthy, layered depth.
1/2 medium radish, quartered into thin slices: Provides gentle sweetness and a pleasing texture that absorbs the broth.
2 tablespoons chopped garlic or 5-6 whole cloves: Adds savory complexity and aroma that’s essential for Korean soups.
1 tablespoon soy sauce for soup (guk ganjang): Brings umami and a slight saltiness unique to Korean cuisine.
1 1/2 teaspoons sea salt: Balances all the flavors perfectly without overwhelming the soup.

Directions

Step 1: Rinse the beef short ribs thoroughly under cold water to remove any impurities. This step is important to ensure your broth stays clear and clean in taste.

Step 2: Place the ribs in a large pot, add the 10 cups of water, and bring it to a boil over high heat. Once boiling, reduce heat to medium and simmer for about 10 minutes. Skim off any foam or scum that rises to the surface with a ladle or spoon to keep the broth clear.

Step 3: Add the whole yellow onion (with skin), green onions or Korean leek for the broth, ginger slices, dried onion roots if using, and radish slices to the pot. Cover and simmer on low heat for about 1 hour and 20 minutes. This slow simmer lets the flavors develop deeply and the meat turn incredibly tender.

Step 4: After simmering, remove the large ingredients like the onion and ginger using tongs or a slotted spoon. Taste the broth and then stir in the chopped garlic, soy sauce (guk ganjang), and sea salt. Adjust saltiness gently to your preference.

Step 5: Continue to simmer the soup uncovered for another 10-15 minutes to allow the garlic flavor to infuse thoroughly. Meanwhile, slice the remaining green onions or Korean leek thinly for topping.

Step 6: Serve the soup piping hot, garnished with the fresh green onion slices. The beef short ribs should be tender enough to pull apart easily with chopsticks or a fork, creating a beautiful balance of meat and broth in each bite.

Servings and Timing

This recipe makes approximately 4 generous servings—perfect for a family meal or a small gathering. The prep time is around 15 minutes, mostly for rinsing and chopping ingredients. The cook time is about 1 hour and 30 minutes to allow the beef and vegetables to fully develop their flavors. Total time you’re looking at is roughly 1 hour and 45 minutes. There’s no resting needed since this soup is best enjoyed fresh and steaming hot right after cooking.

How to Serve This Tasty Korean Winter Soup Recipe

The image shows a white bowl filled with clear brown soup, containing three large pieces of cooked brown meat that have a slightly rough texture. Floating in the soup are green chopped herbs scattered on top. There is also a white, round vegetable piece partially submerged in the broth. The bowl is placed on a white marbled surface, with a soft natural light highlighting the textures of the ingredients. The photo taken with an iphone --ar 4:5 --v 7

I like to serve this Tasty Korean Winter Soup Recipe with a bowl of steamed white rice and a few Korean side dishes (banchan) like kimchi, seasoned spinach, or pickled radish. The tangy and spicy sides provide a wonderful contrast to the mellow, hearty soup. It’s perfect for a comforting family dinner or a weekend meal when everyone wants something soothing yet flavorful.

For garnish, I often sprinkle extra sliced green onions on top just before serving, which adds a lovely fresh bite and a splash of vibrant green color. If you want to make it feel extra special, I sometimes add a few drops of toasted sesame oil to the bowl for a fragrant finish. Presentation-wise, I serve it in deep bowls to hold the generous broth and meat comfortably and let you enjoy it slowly.

Pair this soup with a chilled glass of dry white wine like Riesling or even a light Korean rice wine (makgeolli) if you want to elevate the experience. Non-alcoholic choices like cold barley tea or lightly sweetened iced green tea also complement the flavors beautifully. I prefer enjoying this soup hot or warm so the flavors really come alive—perfect for cozy dinners, holiday gatherings, or anytime you need a little culinary hug.

Variations

If you want to mix things up, I’ve found that swapping the beef short ribs for marrow bones or oxtail adds an even richer, velvety texture to the broth. For a lighter take, try adding tofu cubes or mushrooms for more plant-based options while maintaining that satisfying umami kick.

To make this recipe vegan or vegetarian, I recommend replacing the beef with a combo of shiitake mushrooms and seaweed like kelp or kombu. These ingredients create a similar depth of flavor without any meat. Just increase the simmering time slightly to let the mushrooms fully infuse the broth’s taste.

Feel free to experiment with different seasoning adjustments too. A splash of rice wine or a pinch of Korean chili flakes can add heat and complexity. When I’m short on time, I sometimes use an Instant Pot to pressure-cook the ribs quickly while still getting a deeply flavorful result. It’s a lifesaver when I want this delicious soup but don’t have hours to spare.

Storage and Reheating

Storing Leftovers

After enjoying your soup, I like to store any leftovers in airtight containers to keep it fresh. Glass containers or BPA-free plastic ones work well. Make sure the soup has cooled slightly before sealing and refrigerate. It will stay good for 3 to 4 days, and it tastes even better the next day as flavors continue to meld.

Freezing

This soup freezes beautifully! To freeze, transfer the cooled soup without garnish into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Properly stored, it will keep well for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge to preserve the delicate flavor and texture.

Reheating

For reheating, gently warm the soup on the stove over medium heat, stirring occasionally to evenly distribute heat. Avoid microwaving if you can, as it might break down the meat texture or cause uneven warming. If the broth seems too concentrated after reheating, adding a splash of water or broth helps refresh the balance. I like to add fresh green onion slices after reheating to revive that fresh brightness.

FAQs

Can I use a different cut of beef if I don’t have short ribs?

Absolutely! While short ribs give an ideal flavor and tenderness, you can use beef chuck or brisket. Just be sure to adjust the simmering time so the meat becomes tender; chuck may need a bit longer, and brisket may cook faster depending on thickness.

What is guk ganjang and can I substitute regular soy sauce?

Guk ganjang is a Korean soy sauce made specifically for soups and broths. It’s lighter in color and saltier than typical soy sauce. If you don’t have it, you can use low-sodium soy sauce but you might want to reduce the added salt slightly to avoid over-seasoning.

Is it necessary to keep the onion skin in the broth?

I find that leaving the onion skin in adds a subtle golden hue and a touch of extra sweetness to the broth. However, if you prefer a clearer soup appearance, it’s okay to peel it off before simmering.

Can this soup be made ahead of time?

Yes! In fact, the flavor often improves if you make the soup a day ahead and reheat before serving. This makes it a great option for meal prep or entertaining when you want to free up time later.

How spicy is this soup? Can I add heat?

The basic recipe is mild and comforting with gentle warmth from ginger and garlic. If you love spice, I recommend adding Korean chili flakes (gochugaru) or a spoonful of chili paste (gochujang) during the final simmer to build heat to your liking.

Conclusion

I genuinely hope you’ll give this Tasty Korean Winter Soup Recipe a try because it’s one of those dishes that truly feels like a warm hug on a chilly day. It’s heartwarming, satisfying, and surprisingly easy to make, so whether you’re new to Korean cooking or a seasoned fan, this recipe will quickly become a favorite in your kitchen. I can’t wait to hear how it brightens your winter meals!