Korean Winter Soup
This Korean winter soup is warm, nourishing, and deeply comforting—perfect for cold weather. Inspired by classic Korean home-style soups, it features a savory broth, tender protein, tofu, vegetables, and warming flavors from gochujang and sesame oil. It’s easy to make, customizable, and ideal for cozy winter meals.
Ingredients
- Soup Base
- 1 tablespoon neutral oil canola or vegetable
- 1 small onion thinly sliced
- 4 cloves garlic minced
- 1 tablespoon gochujang Korean chili paste, more to taste
- 1 teaspoon sesame oil
- Protein & Vegetables
- ¾ lb thinly sliced beef or bite-sized chicken pieces
- 1 small zucchini sliced into half-moons
- 7 –10 oz tofu firm or soft, cubed
- 2 green onions chopped
- Broth & Seasoning
- 5 –6 cups beef broth or anchovy broth
- 1½ tablespoons soy sauce or tamari
- ½ –1 teaspoon gochugaru optional, for heat
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon sugar optional, to balance heat
Instructions
- Heat neutral oil in a large pot over medium heat.
- Add onion and garlic and sauté 2–3 minutes until fragrant and softened.
- Stir in gochujang and sesame oil. Cook 1 minute to deepen flavor.
- Add beef or chicken and cook until lightly browned.
- Pour in broth and bring to a gentle boil.
- Reduce heat and simmer for 10–15 minutes.
- Add zucchini and tofu.
- Simmer another 5–7 minutes until vegetables are tender.
- Stir in soy sauce, gochugaru (if using), sugar, salt, and black pepper.
- Remove from heat and let rest 5 minutes.
- Stir in green onions before serving.
Notes
- Add gochujang gradually—heat levels vary by brand.
- Gentle simmering keeps the broth clear and protein tender.
- Sesame oil at the end enhances aroma and warmth.