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Korean Winter Soup

A warm, savory bowl of broth-based comfort featuring tender proteins, vegetables, and fragrant aromatics, perfect for cold nights and cozy family meals.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Korean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef shank or short ribs (or 1.5 lbs chicken thighs for a lighter version)
  • 10 cups cold water Use cold water to extract collagen.
  • 1 large onion, halved
  • 6 cloves garlic, smashed
  • 1 inch piece fresh ginger, sliced
  • 2 green onions white parts tied in a knot
  • 1 medium daikon radish, peeled and cut into 1-inch pieces
  • 2 medium carrots, cut into chunks
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • to taste Salt and freshly ground black pepper
  • 4 oz spinach or napa cabbage, roughly chopped Add before serving.
  • 1 tablespoon toasted sesame seeds (optional) For garnish.
  • 2 dried shiitake mushrooms (optional, for extra umami) Soak in warm water for 20 minutes if used.

Method
 

Preparation
  1. Rinse the beef under cold water and pat dry.
  2. If using dried shiitake, soak in warm water for 20 minutes.
Build the Broth
  1. Place the beef (or chicken), onion, garlic, ginger, green onion knot, daikon, carrots, and dried shiitake in a large stockpot.
  2. Pour in 10 cups of cold water.
  3. Heat over medium-high until it reaches a rolling boil, skimming any foam that rises.
Simmer to Develop Flavor
  1. Reduce to a gentle simmer.
  2. Simmer uncovered for 1.5 to 2 hours, until the meat is tender and the broth is flavorful.
  3. Skim occasionally to keep the broth clear.
Strain and Reserve
  1. Use a fine-mesh strainer to separate solids from the broth.
  2. Set the meat and vegetables aside; shred the meat and discard large vegetable pieces or chop them for the soup.
Shred and Season
  1. Pick the meat off the bones and shred into bite-sized pieces.
  2. Return the shredded meat to the strained broth, add soy sauce, sesame oil, and adjust salt and pepper to taste.
Add Greens and Finish
  1. Stir in spinach or napa cabbage and simmer 3-5 minutes until wilted and tender.
  2. Sprinkle toasted sesame seeds and sliced green onions before serving.
Serve Warm
  1. Serve the soup hot in bowls with a bit of extra cracked pepper.
  2. Offer rice, kimchi, and gochujang on the side for diners to customize.

Notes

For a vegetarian version, swap beef for kombu and dried shiitake and simmer longer for a deep, clean broth. Cool leftovers within 2 hours and refrigerate to prevent bacterial growth.