Description
A rich and comforting Korean winter soup featuring tender beef short ribs, ginger, and radish, simmered to perfection for a restorative meal.
Ingredients
Scale
- 1.5 lbs beef short ribs (approximately 680 g)
- 10 cups water
- 1 whole yellow onion (leave skin on)
- 2 green onions or 1 Korean leek (use whole)
- 2 thick slices fresh ginger (about 1/4–1/3 inch each)
- 1/2 medium Korean radish or daikon (about 8–10 oz / ~225–280 g), peeled and sliced into 1/4-inch half-moons
- 2 tablespoons chopped garlic (about 2 cloves or ~18 g)
- 1 tablespoon soy sauce
- Sea salt, to taste
Instructions
- Rinse the beef short ribs thoroughly under cold running water to remove bone fragments and surface blood. Drain.
- In a large stockpot, add the rinsed beef and 10 cups of cold water.
- Add the whole yellow onion, the green onions or leek, and the thick ginger slices to the pot.
- Bring to a boil over medium-high heat. As it reaches a rolling boil, reduce heat to low to maintain a gentle simmer.
- Simmer uncovered for about 90 minutes, skimming off any foam or excess fat that rises to the surface.
- After simmering, remove the meat and set aside. Strain the broth if desired.
- Return the clear broth to the pot. Add the radish slices, chopped garlic, soy sauce, and season with sea salt to taste.
- Shred or chop the cooked beef into bite-size pieces and add it back to the pot.
- Simmer gently for an additional 10 minutes on low heat.
- Serve hot in bowls, topped with thinly sliced green onions or leek.
Notes
Skimming is key for a clear broth. Adjust seasonings cautiously near the end of cooking.
- Prep Time: 15
- Cook Time: 100
- Category: Soup
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 1g
- Sodium: 800mg
- Fat: 41g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 90mg