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

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Introduction

This tasty Korean winter soup is a comforting and nourishing dish, perfect for cold days. Made with tender beef short ribs and flavorful aromatics, it offers a rich and clear broth that warms you from the inside out.

A close-up image of a silver spoon lifting a piece of cooked beef from a bowl of clear brown broth, showing the tender texture and fine grain of the meat. The beef slice is topped with two bright green chopped scallion pieces. Inside the white bowl, floating in the broth, are more green scallion segments and pale, translucent slices of radish or turnip. The bowl sits on a white marbled surface, and the background is softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs beef short ribs
10 cups water
1 whole yellow onion, with skin (if organic)
2 green onions or 1 Korean leek (for broth)
2 green onions or 1 Korean leek, sliced for topping
2 thick ginger slices
3-4 dried or fresh green onion roots (optional)
1/2 medium radish, quartered into thin slices
2 tablespoons chopped garlic or 5-6 whole cloves
1 tablespoon soy sauce for soup (guk ganjang)
1 1/2 teaspoons sea salt

Instructions

Step 1: 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 your aromatics: whole yellow onion with skin, ginger slices, chopped garlic, green onions, and optional green onion roots.
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. Once boiling, reduce heat to medium and skim off any brown foam that forms to keep the broth clear and remove excess fat.
Step 3: Lower heat to medium-low and simmer the broth uncovered for 1 hour to develop flavor. Continue skimming foam as it appears to maintain clarity.
Step 4: Add radish slices to the pot and simmer for an additional 20 minutes until the radish softens and absorbs the flavors.
Step 5: Remove and discard the aromatics, leaving only the broth and ribs. Season with guk ganjang, sea salt, and additional chopped garlic. Simmer for 10 more minutes to blend the seasoning.
Step 6: Serve the soup garnished with freshly sliced green onions and a sprinkle of black pepper. Enjoy with a bowl of rice for a hearty meal.

Tips & Variations

For a richer broth, briefly sear the beef short ribs before soaking or boiling.
You can substitute the radish with daikon or add mushrooms for extra umami.
To keep the broth extra clear, avoid boiling vigorously once foam is skimmed off.
Add a splash of toasted sesame oil when serving for enhanced aroma.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently over low heat to preserve the broth’s clarity. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a bowl filled with broth that is light brown and clear, containing two large pieces of tender brown beef resting near the surface. There are two thick chunks of white radish partly submerged in the broth, and a handful of bright green chopped scallions sprinkled on top in the center. The bowl is white with a brown rim and rests on a light cloth, set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

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 shank or brisket as alternatives, but short ribs provide a richer, more flavorful broth due to their fat content.

Why is skimming the foam important?

Skimming removes impurities and excess fat that cause cloudiness and can make the broth taste bitter. It results in a clearer, cleaner-flavored soup.