Tasty Korean Winter Soup

Tasty Korean winter soup is warm, comforting, and packed with savory flavors that are perfect for cold weather. Whether I’m sipping it as a light meal or pairing it with rice and sides, this kind of soup always warms me from the inside out. It’s simple to make, deeply nourishing, and uses staple Korean ingredients that give it that rich, satisfying taste.

Why You’ll Love This Recipe

I love this soup because it’s the perfect balance of hearty and healthy. It’s full of umami from ingredients like soy sauce, garlic, and sesame oil, with soft tofu or tender meat simmered in a light, flavorful broth. I can adjust the spice level to suit my mood, and it always tastes better the next day. It’s ideal for cozy nights, when I want something soothing without being too heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef slices, chicken, or soft tofu (depending on the version)

• Garlic (minced)

• Onion (sliced)

• Korean radish (mu) or daikon (sliced thin)

• Napa cabbage or spinach

• Gochugaru (Korean red pepper flakes) – optional for heat

• Soy sauce

• Sesame oil

• Salt and pepper

• Green onions (for garnish)

• Water or anchovy-kelp broth

• Cooked rice (optional, for serving on the side)

Directions

1. I start by heating sesame oil in a pot over medium heat, then sauté garlic and onions until fragrant.

2. If using meat, I add it now and brown it lightly. For tofu, I add it later during the simmer.

3. I stir in soy sauce and gochugaru (if using), letting the flavors bloom.

4. I pour in water or anchovy-kelp broth and bring it to a boil.

5. I add sliced radish and let it simmer for 10–15 minutes until the radish becomes tender.

6. I add tofu or greens like napa cabbage and simmer a few more minutes.

7. I taste and adjust the seasoning with salt and pepper.

8. I serve it hot, topped with sliced green onions and a bowl of steamed rice on the side if I want a more filling meal.

Servings and timing

This recipe serves 3 to 4 people. Prep takes around 10 minutes, and cooking takes another 20–25 minutes. I usually have it ready in about 30–35 minutes total.

Variations

Sometimes I use kimchi for a spicier, more fermented twist, or I add a beaten egg toward the end for a silky texture. For a seafood version, I toss in shrimp or clams. If I want something mild and extra comforting, I skip the chili flakes and just use tofu, radish, and a simple broth with lots of garlic and sesame oil.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The flavor deepens as it sits, which makes it even better the next day. To reheat, I warm it gently in a pot over low heat or microwave it in short bursts, stirring occasionally. If it thickens, I just add a splash of water or broth to loosen it.

FAQs

Can I make this soup vegetarian?

Yes, I often skip the meat and use tofu or mushrooms instead. I use vegetable broth or water and still get a delicious flavor from garlic, soy sauce, and sesame oil.

What is the best broth for Korean soup?

Anchovy-kelp broth gives it a rich, traditional flavor. I’ve also used chicken or beef broth when I don’t have the Korean base—it still tastes great.

Is this soup spicy?

It can be! I control the heat by adjusting the amount of gochugaru or leaving it out entirely for a milder version.

Can I freeze this soup?

Yes, I let it cool completely and store it in a freezer-safe container. When I reheat, I warm it slowly and add a little fresh seasoning if needed.

What should I serve with this soup?

I usually serve it with hot steamed rice and maybe a side of kimchi or simple pickled vegetables. It makes a satisfying, complete meal.

Conclusion

Tasty Korean winter soup is everything I want on a chilly day—warm, flavorful, and full of comfort. It’s easy to make, endlessly customizable, and a great way to enjoy simple, wholesome ingredients. Whether I’m making a quick lunch or cozy dinner, this soup always hits the spot.

Tasty Korean Winter Soup

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Tasty Korean winter soup is a warm, comforting dish filled with savory broth, tender vegetables, and your choice of meat or tofu. Perfect for cold weather, this soup is easy to make and full of nourishing flavor.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Soup
• Method: Simmering
• Cuisine: Korean
• Diet: Halal

Ingredients

• 1/2 lb thinly sliced beef, chicken, or 1 block soft tofu (cubed)
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1/2 onion, thinly sliced
• 1 cup Korean radish (mu) or daikon, thinly sliced
• 1 cup napa cabbage or spinach
• 1 tsp gochugaru (Korean red pepper flakes) – optional
• 2 tbsp soy sauce
• Salt and pepper, to taste
• 4 cups water or anchovy-kelp broth
• 2 green onions, sliced (for garnish)
• Cooked rice (optional, for serving)

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Instructions

1. Heat sesame oil in a medium pot over medium heat. Add garlic and onion, and sauté until fragrant.
2. If using meat, add it now and cook until lightly browned. If using tofu, set aside to add later.
3. Stir in soy sauce and gochugaru (if using) and cook for 1 minute.
4. Pour in water or anchovy-kelp broth and bring to a boil.
5. Add sliced radish and simmer for 10–15 minutes until tender.
6. Add tofu (if using) or greens and simmer another 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, topped with green onions and with steamed rice on the side, if desired.

Notes

• Use anchovy-kelp broth for traditional depth, or chicken/beef broth as substitutes.
• Add kimchi or mushrooms for more umami.
• Adjust heat by using more or less gochugaru.
• A beaten egg stirred in at the end creates a silky finish.
• Leftovers taste even better the next day!

Nutrition

• Serving Size: 1 bowl
• Calories: 180
• Sugar: 3g
• Sodium: 600mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 30mg