Korean Winter Soup
This comforting Korean winter soup combines simmered beef, crisp napa cabbage, and radish for a deeply savory and warming dish perfect for chilly nights.
Ingredients
Main Ingredients
- 1 lb beef (brisket or shank), cut into pieces Choose a cut with some connective tissue.
- 8 cups beef broth Use high-quality store-bought or homemade broth.
- 2 cups water
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup Korean radish (mu), sliced Slice fairly thick.
- 2 cups napa cabbage, chopped
- 1 cup mushrooms (shiitake or enoki) Use shiitake for deeper flavor, add enoki last for texture.
- 2 each green onions, sliced For garnish.
- 1-2 tablespoons gochugaru (Korean red pepper flakes) Adjust to taste.
- Salt and pepper to taste
- Soy sauce to taste
- Sesame oil (optional) For finishing touch.
Instructions
Build the Broth and Start the Simmer
- Place the beef pieces into a large pot and pour in 8 cups of beef broth plus 2 cups of water.
- Bring the pot to a rolling boil over high heat, then immediately reduce to a gentle simmer.
- Skim any foam or impurities that rise to the surface with a ladle.
Add Aromatics and Radish
- Add the sliced onion, minced garlic, and the sliced Korean radish to the simmering pot.
- Keep the heat at a low simmer for about 30 minutes, testing the meat for tenderness.
Finish with Cabbage and Mushrooms
- Stir in the chopped napa cabbage and your chosen mushrooms.
- Let the pot cook for an additional 15–20 minutes.
Season to Taste
- Remove the pot from heat and season with gochugaru, salt, black pepper, and a splash of soy sauce.
Serve and Garnish
- Ladle the hot soup into bowls and scatter sliced green onions on top.
Notes
This soup can be easily frozen and reheated. Adjust seasoning to taste before serving.