Description
This Tasty Korean Winter Soup is warming, comforting, and packed with bold Korean flavors. Made with tender beef, tofu, vegetables, and a spicy-savory broth, it’s the perfect cold-weather soup to enjoy with steamed rice.
Ingredients
Scale
Ingredients
- 8 oz beef (short ribs, brisket, or stew beef), thinly sliced
- 1 tbsp sesame oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes, adjust to taste)
- 6 cups beef or anchovy broth
- 1 cup napa cabbage, chopped
- 1 cup zucchini, sliced
- 1/2 cup mushrooms (shiitake or enoki)
- 1 package soft tofu, cubed
- 1 tbsp soy sauce
- 1 tsp sugar
- Salt and black pepper, to taste
- Sliced green onions, for garnish
Instructions
Instructions
- Sauté beef: Heat sesame oil in a large pot over medium heat. Add beef and cook until lightly browned.
- Add aromatics: Stir in onion and garlic. Cook 2–3 minutes until fragrant.
- Build flavor: Add gochujang and gochugaru. Stir well to coat the beef.
- Add broth: Pour in broth, soy sauce, and sugar. Bring to a gentle boil.
- Add vegetables: Add cabbage, zucchini, and mushrooms. Simmer 10–15 minutes until tender.
- Add tofu: Gently stir in tofu and simmer 5 more minutes.
- Season & serve: Taste and adjust seasoning with salt and pepper. Garnish with green onions and serve hot.
Notes
For a seafood version, replace beef with clams or shrimp. Adjust spice levels by adding more or less gochugaru. Serve with kimchi and rice for a complete Korean meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Korean soup, winter soup, spicy Korean stew, tofu soup