Korean Winter Soup is a warm, savory bowl of broth-based comfort featuring tender proteins, vegetables, and fragrant aromatics – perfect for cold nights and cozy family meals. Korean Winter Soup blends rich umami, gentle spice, and soothing textures for a deeply comforting result.
This recipe walks you through an accessible, step-by-step method so you can enjoy a classic guk-style soup at home, and it highlights flavors found in favorites like seolleongtang and gomtang while keeping the steps approachable.
Korean Winter Soup is straightforward to make, great for batch cooking, and flexible enough to adapt to what you have on hand. For a related cozy twist, try a hearty pot pie soup variation like this amazing chicken pot pie soup for more winter comfort ideas.
Table of Contents
What Makes This Recipe So Special
This Korean Winter Soup balances a clear, nourishing broth with tender proteins and seasonal vegetables – a cross between traditional guk and the depth of a slow-simmered gomtang.
It works whether you prefer beef, chicken, or a vegetarian version using dried shiitake and kombu – the technique is what gives it body and depth.
The method is inspired by classic Korean soups like seolleongtang and doenjang guk – but simplified into a home-friendly approach that yields consistent, delicious results.
Ingredients
- 2 lbs beef shank or short ribs (or 1.5 lbs chicken thighs for a lighter version)
- 10 cups cold water
- 1 large onion, halved
- 6 cloves garlic, smashed
- 1-inch piece fresh ginger, sliced
- 2 green onions, white parts tied in a knot
- 1 daikon radish, peeled and cut into 1-inch pieces
- 2 carrots, cut into chunks
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and freshly ground black pepper, to taste
- 4 oz spinach or napa cabbage, roughly chopped
- 1 tablespoon toasted sesame seeds (optional)
- 2 dried shiitake mushrooms (optional, for extra umami)
Equipment
- Large stockpot (6-8 quart)
- Fine-mesh strainer
- Chef’s knife and cutting board
- Ladle
- Soup bowls
For a vegetarian take, swap beef for kombu and dried shiitake and simmer longer for a deep, clean broth – this echoes flavors from classic Korean guk variations and jjigae adaptions.
Prep
- Quick rinse: Rinse the beef under cold water and pat dry.
- Soak (optional): If using dried shiitake, soak in warm water for 20 minutes.
Step 1 – Build the Broth
- Add ingredients: Place the beef (or chicken), onion, garlic, ginger, green onion knot, daikon, carrots, and dried shiitake in the stockpot.
- Cover with water: Pour in 10 cups cold water.
- Bring to a boil: Heat over medium-high until it reaches a rolling boil, skimming any foam that rises.
Step 2 – Simmer to Develop Flavor
- Lower heat: Reduce to a gentle simmer.
- Cook time: Simmer uncovered for 1.5 to 2 hours, until the meat is tender and the broth is flavorful.
- Maintain: Skim occasionally to keep the broth clear.
Step 3 – Strain and Reserve
- Remove solids: Use a fine-mesh strainer to separate solids from the broth.
- Reserve: Set the meat and vegetables aside – you’ll shred the meat and discard large vegetable pieces or chop them for the soup.
Step 4 – Shred and Season
- Shred: Pick the meat off the bones and shred into bite-sized pieces.
- Season: Return shredded meat to the strained broth, add soy sauce, sesame oil, and adjust salt and pepper to taste.
Step 5 – Add Greens and Finish
- Add greens: Stir in spinach or napa cabbage and simmer 3-5 minutes until wilted and tender.
- Optional garnish: Sprinkle toasted sesame seeds and sliced green onions before serving.
Step 6 – Serve Warm
- Ladle: Serve the soup hot in bowls with a bit of extra cracked pepper.
- Accompaniments: Offer rice, kimchi, and gochujang on the side for diners to customize.
Tips for Success
- Use cold water when starting – this helps extract collagen and gives a richer mouthfeel.
- For a clearer broth, strain it through cheesecloth after the first strain.
- If using short ribs, roast them briefly for extra depth before simmering.
- To reduce fat, chill the broth and remove the congealed fat from the surface.
- For another comforting soup idea, check this cheesy potato soup twist for winter menus.
Serving Suggestions
- Serve with steamed white rice and a selection of banchan – kimchi and pickled vegetables complement the mild broth beautifully.
- Garnish with sliced scallions and a drizzle of sesame oil for aroma.
- A spoonful of gochujang at the table lets guests control heat.
- For a seasonal pairing, offer a small side of pan-fried dumplings – Korean Winter Soup pairs well with both light and hearty sides.
- Note: Korean Winter Soup makes an excellent leftover-lunch choice – flavors deepen overnight.
Storage
- Refrigerate: Keep in an airtight container for up to 4 days.
- Freeze: Freeze broth and meat separately for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently reheat on the stovetop – avoid boiling to keep meat tender.
Nutrition
Estimated per serving (based on 6 servings): ~280-350 kcal, depending on protein choice; moderate protein and low carbs when served without rice. Using lean chicken reduces calories further. For exact nutrition facts, calculate based on your specific ingredients and portions.
Food Safety
- Ensure meat reaches safe temperatures during cooking – simmer until fully cooked and tender.
- Cool leftovers within 2 hours and refrigerate to prevent bacterial growth.
- Reheat to at least 165°F (74°C) before serving.
FAQs
Q: Can I make this soup vegetarian?
A: Yes – use kombu and rehydrated shiitake, omit meat, and simmer longer to extract flavor.
Q: How do I make it spicy?
A: Add gochugaru (Korean red pepper flakes) while simmering or let guests add gochujang at the table.
Q: Can I prepare this in a slow cooker or Instant Pot?
A: Yes – use low for 6-8 hours in a slow cooker or cook on high pressure for 45 minutes in an Instant Pot and natural release.
Conclusion
This recipe shows why Korean Winter Soup is a winner – it’s nourishing, adaptable, and full of comforting depth with simple techniques that deliver a rich, restorative bowl. Two key benefits are its flexibility – swap proteins or make it vegetarian – and its ability to taste even better the next day, making it perfect for meal prep and family dinners.
If you tried this Ultimate Korean Winter Soup – 6 Easy Steps to Delicious, please leave a comment and a star rating below so others can find it. Share this recipe on Pinterest or Facebook to spread some cozy winter comfort. For more inspiration and a roundup of classic variations, check out 6 Best Korean Soup Recipes for Winter. What variations did you try – more beefy, more gingery, or extra spicy? Let us know below!
Korean Winter Soup
Ingredients
Method
- Rinse the beef under cold water and pat dry.
- If using dried shiitake, soak in warm water for 20 minutes.
- Place the beef (or chicken), onion, garlic, ginger, green onion knot, daikon, carrots, and dried shiitake in a large stockpot.
- Pour in 10 cups of cold water.
- Heat over medium-high until it reaches a rolling boil, skimming any foam that rises.
- Reduce to a gentle simmer.
- Simmer uncovered for 1.5 to 2 hours, until the meat is tender and the broth is flavorful.
- Skim occasionally to keep the broth clear.
- Use a fine-mesh strainer to separate solids from the broth.
- Set the meat and vegetables aside; shred the meat and discard large vegetable pieces or chop them for the soup.
- Pick the meat off the bones and shred into bite-sized pieces.
- Return the shredded meat to the strained broth, add soy sauce, sesame oil, and adjust salt and pepper to taste.
- Stir in spinach or napa cabbage and simmer 3-5 minutes until wilted and tender.
- Sprinkle toasted sesame seeds and sliced green onions before serving.
- Serve the soup hot in bowls with a bit of extra cracked pepper.
- Offer rice, kimchi, and gochujang on the side for diners to customize.
