Korean Winter Soup: Embrace Cozy Comfort in Every Spoonful

Korean Winter Soup is a heartwarming bowl of comfort food perfect for chilly nights with rich beef brisket, tofu, and spicy flavors.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 4 bowls

Course: Soups

Cuisine: Korean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 pound Beef Brisket Ensure the brisket is cut into 2-inch pieces for even cooking.
8 cups Water Essential for achieving a clear broth.
4 tablespoons Soy Sauce Can be substituted with tamari for a gluten-free option.
2 tablespoons Gochujang (Korean Red Pepper Paste) Use less for a milder version.
1 tablespoon Gochugaru (Korean Red Pepper Powder) Adjust to taste for spice levels.
4 cloves Garlic Minced for optimal dispersion throughout the soup.

For the Vegetables

1 medium Onion Use yellow or sweet onion for best results.
2 cups Napa Cabbage Regular cabbage can be used as a substitute.
1 cup Daikon Radish Substitute with regular radish if necessary.

For the Creaminess

1 block Firm Tofu Silken tofu can be used, but results in a different texture.

For Enhanced Flavor

1 tablespoon Sesame Oil Can use extra virgin olive oil for a different flavor.
2 stalks Green Onions Shallots can serve as an alternative if green onions are unavailable.
to taste Salt Adjust according to personal preference.
to taste Pepper Adjust according to personal preference.

To Serve

2 cups Cooked White Rice Consider serving with kimchi for added flavor contrast.

Equipment

large pot
ladle
separate pan

Method

Steps

Prepare the Broth: In a large pot, combine the beef brisket with enough water to cover it. Bring to a boil, then simmer for approximately 30 minutes until tender.
Skim the Surface: Use a ladle to skim off impurities or foam that form on the surface for a clear broth.
Enhance with Seasonings: Add soy sauce, gochujang, gochugaru, and garlic to the pot. Stir and simmer for another 5 minutes.
Add the Vegetables and Tofu: Incorporate chopped onion, napa cabbage, tofu, and daikon radish. Simmer for an additional 20 minutes.
Sauté Green Onions: Heat sesame oil in a separate pan, sauté green onions for 2 minutes, then add to the pot.
Final Seasoning Touch: Taste the broth and adjust with salt and pepper. Simmer for 5 more minutes.
Serve and Enjoy: Ladle the soup into bowls with beef, tofu, and vegetables. Serve with rice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

This recipe can be made vegetarian or vegan by substituting beef brisket with additional vegetables or plant-based proteins.

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