Rich, hearty, and deeply comforting, Beef Short Rib Soup is the perfect antidote to chilly evenings and festive gatherings alike. Each spoonful offers a tender piece of beef, subtly sweet Korean radish, and a broth layered with savory depth. This traditional dish captures the balance of flavors that come from slow simmering, highlighting the magic that happens when simple ingredients are treated with care and patience.
Ingredients Breakdown
When selecting beef short ribs, choose meaty, bone-in pieces. The bones add incredible body to the broth while the marbled fat slowly renders during cooking, keeping the beef succulent and flavorful.
Korean radish, or mu (무), is essential for its subtle sweetness and crisp texture that transforms into tender bites after simmering. Its clean flavor also balances the richness of the beef.
The aromatics—onion, garlic, and ginger—are not just background players. They infuse the broth with a fragrant, savory complexity, softening the boldness of the beef while adding their own delicate notes.
Soup soy sauce differs from regular soy sauce with its lighter color but saltier flavor, ideal for seasoning broths without overpowering the natural ingredients. Adjust quantities carefully based on your soy sauce’s strength.
Optional ingredients like starch noodles (dangmyeon) bring additional texture and heartiness, while abalone, if used, adds luxurious, briny undertones that elevate the dish for special occasions.
Step-by-Step Preparation Guide
Begin by soaking the beef short ribs in cold water for about 30 minutes. This important step draws out excess blood and impurities, resulting in a clearer broth. Drain thoroughly afterward.
The initial boil is crucial. After covering the ribs with fresh water and bringing them to a boil, let them cook for a few minutes. This parboiling removes any remaining impurities. Drain the ribs, rinse them clean, and scrub the pot for a pristine start.
Return the clean ribs to the pot with fresh water. Add the Korean radish, onion, garlic, ginger, soup soy sauce, and a sprinkle of salt. Bring to a boil over high heat, allowing the broth to develop richness as the aromatics meld. After 30 minutes, the soup will already smell deeply savory.
Remove the vegetables carefully after the first half hour. Set the softened radish aside for later and discard the onion, garlic, and ginger. Adding a bit more water, simmer the beef gently under a lid for about an hour until the meat is fork-tender and luscious.
In the final minutes, add the minced garlic and the pre-soaked starch noodles, if using. Cut the reserved radish into hearty bite-sized pieces and return it to the pot. Bring the soup back to a gentle boil to heat everything through. Season carefully with salt and pepper, and skim off any excess fat to maintain a clean, rich broth.
Recipe Tips & Frequently Asked Questions
How to ensure beef ribs are clean and blood-free before simmering
Soak thoroughly in cold water and change the water once or twice if needed for best clarity.
Why removing vegetables halfway through improves broth clarity
After releasing their flavor, the vegetables can break down and cloud the broth; removing them keeps it pristine.
Adjusting salt levels depending on the type of soup soy sauce
Taste carefully—lighter soy sauces are saltier, so adjust the amount of added salt accordingly.
Skimming techniques for a lighter, cleaner soup
Skim the surface regularly during simmering, or use a fat separator at the end before serving.
How to avoid overcooking starch noodles when adding to the soup
Soak the noodles ahead of time and add them just 3–4 minutes before serving to maintain their chewy texture.
Can I use another type of radish if Korean radish is unavailable?
Yes, daikon is a good substitute, although it may be slightly milder and softer in texture.
What is the best substitute if I don’t have soup soy sauce?
Use regular soy sauce diluted slightly with water, but adjust salt carefully to avoid overpowering the broth.
How do I adjust the recipe if I want to use a pressure cooker?
Parboil the ribs as usual, then pressure cook with aromatics for about 30 minutes, releasing pressure naturally.
Can I freeze leftovers, and how should I reheat them?
Yes. Cool completely, freeze in portions, and reheat gently over medium heat without boiling to preserve texture.
What to Serve With This Recipe
Steamed white rice is a must alongside Beef Short Rib Soup, soaking up the rich broth and balancing the savory flavors.
Complement the meal with simple banchan (side dishes) like crisp pickled radish, lightly seasoned spinach, or spicy cucumber salad to add brightness and contrast.
For a richer spread, add complementary proteins like grilled mackerel or tender Korean-style rolled omelets (gyeran mari) to the table.
Pair your meal with mild barley tea or a lightly sweetened rice drink like sikhye for a refreshing, palate-cleansing beverage that enhances the meal’s comforting qualities.
Creative Variations
Add thinly sliced shiitake mushrooms with the aromatics to deepen the broth’s earthy undertones.
Swap the starch noodles for udon or translucent cellophane noodles for a fun twist on texture.
To spice things up, add a few slices of Korean green chili or a sprinkle of gochugaru (Korean red pepper flakes) just before serving for a gentle heat.
Beef Short Rib Soup is a heartwarming celebration of simple ingredients transformed by time, patience, and careful technique. Its tender beef, subtly sweet radish, and layered broth capture everything comforting and soulful about Korean cooking, making it a dish worth savoring slowly, spoonful by spoonful.
Ingredients
About 3 pounds beef short ribs
1 pound Korean radish
1 medium onion
2 large scallion white parts
8 cloves garlic, peeled
3 thin slices ginger (about 1-inch rounds)
2 tablespoons soup soy sauce (use 1 tablespoon if using a darker soy sauce)
Salt and pepper, to taste
3 ounces starch noodles (dangmyeon), optional, soaked in warm water for 20 minutes
1 teaspoon minced garlic
2 scallions, finely chopped
4 abalone, optional
Instructions
Place the beef short ribs in a large bowl and soak them in cold water for 30 minutes to remove any excess blood. Drain thoroughly.
Fill a large pot with about 8 cups of water, enough to cover the ribs. Bring the water to a rolling boil, then carefully add the short ribs. Allow it to return to a boil and continue cooking for 2 to 3 minutes. Drain the ribs, rinse them under running cold water, and clean out the pot to remove any impurities.
Return the rinsed ribs to the clean pot. Add 13 to 14 cups of fresh water along with the Korean radish, onion, garlic cloves, and ginger slices. Pour in the soup soy sauce and sprinkle in 1 teaspoon of salt (adjust according to the saltiness of your soy sauce). Bring everything to a boil over high heat. Continue to boil uncovered for 30 minutes, allowing the broth to develop depth and flavor.
After 30 minutes, carefully remove all the vegetables from the broth. Set the radish aside on a cutting board and discard the onion, garlic, and ginger. Add 2 additional cups of water to the pot. Cover and simmer over medium heat for about 1 hour, or until the meat becomes tender and succulent.
About 3 to 4 minutes before the soup is done, stir in 1 teaspoon of minced garlic and add the soaked starch noodles if using. Cut the reserved radish into thick bite-sized pieces and return them to the soup. Bring the pot back to a gentle boil. Season with salt and pepper to taste, skimming off any fat from the surface or using a fat separator if desired.
Ladle the soup into bowls and garnish with freshly chopped scallions. Serve hot, optionally accompanied by tender abalone for an even richer experience.
Beef Short Rib Soup Recipe
Ingredients
- About 3 pounds beef short ribs
- 1 pound Korean radish
- 1 medium onion
- 2 large scallion white parts
- 8 cloves garlic peeled
- 3 thin slices ginger about 1-inch rounds
- 2 tablespoons soup soy sauce use 1 tablespoon if using a darker soy sauce
- Salt and pepper to taste
- 3 ounces starch noodles dangmyeon, optional, soaked in warm water for 20 minutes
- 1 teaspoon minced garlic
- 2 scallions finely chopped
- 4 abalone optional
Instructions
- Place the beef short ribs in a large bowl and soak them in cold water for 30 minutes to remove any excess blood. Drain thoroughly.
- Fill a large pot with about 8 cups of water, enough to cover the ribs. Bring the water to a rolling boil, then carefully add the short ribs. Allow it to return to a boil and continue cooking for 2 to 3 minutes. Drain the ribs, rinse them under running cold water, and clean out the pot to remove any impurities.
- Return the rinsed ribs to the clean pot. Add 13 to 14 cups of fresh water along with the Korean radish, onion, garlic cloves, and ginger slices. Pour in the soup soy sauce and sprinkle in 1 teaspoon of salt (adjust according to the saltiness of your soy sauce). Bring everything to a boil over high heat. Continue to boil uncovered for 30 minutes, allowing the broth to develop depth and flavor.
- After 30 minutes, carefully remove all the vegetables from the broth. Set the radish aside on a cutting board and discard the onion, garlic, and ginger. Add 2 additional cups of water to the pot. Cover and simmer over medium heat for about 1 hour, or until the meat becomes tender and succulent.
- About 3 to 4 minutes before the soup is done, stir in 1 teaspoon of minced garlic and add the soaked starch noodles if using. Cut the reserved radish into thick bite-sized pieces and return them to the soup. Bring the pot back to a gentle boil. Season with salt and pepper to taste, skimming off any fat from the surface or using a fat separator if desired.
- Ladle the soup into bowls and garnish with freshly chopped scallions. Serve hot, optionally accompanied by tender abalone for an even richer experience.
