Description
Comforting Korean Winter Soup for Cozy Nights In
Ingredients
Scale
- 4 lbs beef short ribs (can substitute with beef shank or oxtail)
- 10 cups water
- 1 block tofu (can swap with seitan for vegetarian option)
- 5 stalks Korean green onions (or fresh leeks or a mix of green onions and chives)
- 1 cup radish (can omit if desired)
- 4 cloves garlic (always use fresh for best flavor)
- 1 inch ginger (fresh ginger for the most vibrant taste)
- 3 tablespoons guk ganjang (Korean soup soy sauce)
Instructions
- Begin by soaking the beef short ribs in cold water for 1 hour to draw out any blood. After soaking, drain the water and optionally flash boil the ribs for 5 minutes before rinsing them under warm water.
- While the ribs are soaking, finely chop the onion, ginger, garlic, and Korean green onions, including their roots if using. Set aside.
- In a large stock pot, combine the soaked beef ribs, chopped aromatics, and 10 cups of water. Bring to a rolling boil over medium-high heat.
- Reduce the heat to medium and skim off any foam that forms using a slotted spoon.
- Lower the heat to medium-low and let the broth simmer uncovered for 1 hour while skimming the foam occasionally.
- After an hour, incorporate the radish slices into the broth. Cook for an additional 20 minutes or until the radish is tender but still holds its shape.
- Once the radish is tender, discard the aromatics from the pot. Season the broth with guk ganjang, sea salt, and the remaining garlic, stirring well. Simmer for another 10 minutes.
- Ladle the warm soup into bowls, garnishing with freshly sliced green onions and a sprinkle of black pepper.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 0 g
- Sodium: 1100 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 80 mg
Keywords: Korean Winter Soup, Comfort Food, Hearty Soup