why make this recipe
Korean Winter Soup is a cozy dish perfect for cold days. It warms you up and fills you with nutrients. This soup is not only delicious but also simple to make. With fresh vegetables and rich flavors, it’s a meal that everyone will enjoy. Plus, it’s good for you!
how to make Korean Winter Soup
Ingredients:
- 4 cups beef or vegetable broth
- 1 cup water
- 1 cup shiitake mushrooms, sliced
- 1 cup daikon radish, cubed
- 1 cup carrots, sliced
- 1 cup napa cabbage, chopped
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean red pepper paste)
- 2 green onions, chopped
- Salt and pepper to taste
Directions:
- In a large pot, combine the broth and water. Bring to a boil.
- Add the mushrooms, daikon radish, and carrots, and cook for about 10 minutes.
- Stir in the napa cabbage, soy sauce, gochujang, and season with salt and pepper.
- Simmer for another 10-15 minutes until all vegetables are tender.
- Serve hot, garnished with green onions.
how to serve Korean Winter Soup
Serve Korean Winter Soup hot, with a sprinkle of chopped green onions on top. You can enjoy it on its own or with a side of rice. This soup is great for sharing with family and friends, making any meal feel special.
how to store Korean Winter Soup
Store any leftover soup in an airtight container in the fridge. It will keep for about 3-4 days. If you want to store it longer, you can freeze it for up to 2 months. Just make sure to let it cool completely before putting it in the freezer.
tips to make Korean Winter Soup
- For extra flavor, sauté the mushrooms before adding them to the pot.
- Feel free to add other vegetables like spinach or zucchini for variety.
- Adjust the spiciness by adding more or less gochujang to suit your taste.
variation (if any)
You can use chicken or pork instead of beef broth for a different flavor. Adding tofu can also make this soup vegetarian-friendly. Try different types of mushrooms or seasonal vegetables to mix it up!
FAQs
1. Can I make this soup vegetarian?
Yes! Just use vegetable broth and skip any meat.
2. How spicy is this soup?
The soup has a mild spice due to the gochujang. You can adjust it based on how much you add.
3. Can I make this soup ahead of time?
Absolutely! You can make it ahead and store it in the fridge or freezer. The flavors will deepen when you let it sit.
Korean Winter Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy and nutrient-rich soup perfect for cold days, made with fresh vegetables and rich flavors.
Ingredients
- 4 cups beef or vegetable broth
- 1 cup water
- 1 cup shiitake mushrooms, sliced
- 1 cup daikon radish, cubed
- 1 cup carrots, sliced
- 1 cup napa cabbage, chopped
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean red pepper paste)
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- In a large pot, combine the broth and water. Bring to a boil.
- Add the mushrooms, daikon radish, and carrots, and cook for about 10 minutes.
- Stir in the napa cabbage, soy sauce, gochujang, and season with salt and pepper.
- Simmer for another 10-15 minutes until all vegetables are tender.
- Serve hot, garnished with green onions.
Notes
For extra flavor, sauté the mushrooms before adding them to the pot. Feel free to add other vegetables like spinach or zucchini for variety. Adjust the spiciness by adding more or less gochujang to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
