Description
This hearty and warming Korean Winter Soup features tender beef brisket simmered with a flavorful blend of Korean red pepper paste (gochujang), red pepper powder (gochugaru), garlic, and fresh vegetables like napa cabbage, daikon radish, and tofu. Finished with aromatic sesame oil and green onions, this comforting soup is perfect to enjoy on cold days alongside steamed white rice.
Ingredients
Scale
Soup Base
- 1 pound beef brisket, cut into 2-inch pieces
- 8 cups water
- 3 tablespoons soy sauce
- 2 tablespoons Korean red pepper paste (gochujang)
- 1 tablespoon Korean red pepper powder (gochugaru)
- 4 cloves garlic, minced
Vegetables & Tofu
- 1 large onion, chopped
- 2 cups napa cabbage, sliced
- 1 block (14 oz) firm tofu, cubed
- 1 cup daikon radish, sliced
Finish & Garnish
- 2 tablespoons sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Serving
- Cooked white rice, for serving
Instructions
- Simmer the Beef: In a large pot, combine the beef brisket and 8 cups of water. Bring to a boil over high heat, then reduce the heat to a simmer and cook for about 30 minutes until the beef is tender. Skim off any impurities that float to the surface to keep the broth clear.
- Add Seasonings: Stir in the soy sauce, Korean red pepper paste (gochujang), Korean red pepper powder (gochugaru), and minced garlic thoroughly to infuse the broth with rich, spicy flavors.
- Add Vegetables and Tofu: Add the chopped onion, napa cabbage, cubed firm tofu, and sliced daikon radish to the pot. Continue simmering the soup for another 20 minutes until the vegetables are tender and flavors meld.
- Prepare Sesame Oil and Green Onions: In a small pan, heat the sesame oil over medium heat. Add the sliced green onions and sauté until fragrant and slightly softened, then add this aromatic mixture directly into the soup to enhance its depth.
- Season and Adjust: Taste the soup and season with salt and pepper as needed. Adjust seasoning to your preference.
- Serve: Ladle the hot soup into bowls and serve alongside steamed white rice for a satisfying and comforting meal perfect for cold winter days.
Notes
- Skimming the impurities during simmering helps keep the soup broth clear and clean-tasting.
- Adjust the amount of gochujang and gochugaru if you prefer a milder or spicier soup.
- Firm tofu works best to prevent crumbling during cooking.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For added depth, you can add a piece of dried kelp or anchovy broth at the beginning of simmering.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Keywords: Korean winter soup, beef brisket soup, gochujang soup, spicy Korean soup, Korean comfort food, tofu soup, napa cabbage soup
