• Eunji Han

Simple Korean Beef Soup

This is my go to cold weather soup for whenever I am feeling lazy and craving my mom's home cooking.

My mom used to make a version of this soup for us growing up. I have actually simplified it even more and it's pretty error proof.

I'm lucky that my butcher always has beef soup bones that are cheap (usually less than $2/lb) so whenever he has them I grab them and stick them in the freezer until I'm ready to use them. This meal should cost less than $7 to make and can feed up to 3-4 people.


  • 1.5 - 2 lbs of beef soup bones (usually they have some meat still on the bones)

  • 1 small onion, peeled and chopped in half

  • 4-5 cloves of garlic, peeled and whole

  • 2 tsp of dashida

  • 6-7 cups of water


  • Add beef bones, onion, and garlic with water in a large pot.

  • Let it come to a boil over medium high heat. Lower heat to medium/medium low and let it cook for about 40 minutes.

  • Taste the broth and adjust seasoning adding in one tsp of dashida at at time. Taste and adjust to how savory you want the broth.

  • Add a pinch of salt and black pepper and let it cook for another 10 minutes. Onions and garlic should be pretty soft and falling apart and you can serve as part of the soup or sieve them out. I personally like them both in the soup.

  • Serve the soup with some green onions as garnish and definitely a side of kimchi and rice.

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