Beef Rib Soup
A streamlined Korean beef rib soup with tender meat, aromatic broth, and soft rice cakes. Soy, sesame, and ginger build depth in under 20 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb beef short ribs (cut into 2-inch pieces)
- 4 cups water or beef broth
- 1 cup rice cakes (tteok, fresh or frozen)
- 3 tbsp soy sauce
- 1 tbsp ginger, peeled and sliced
- 1 tbsp sesame oil
- 2 stalks green onions (scallions), cut into 2-inch pieces
Instructions
- 1
Bring water or broth to a boil in a medium pot over high heat.
- 2
Add beef short ribs and ginger slices, then return to a boil. Skim foam from the surface.
- 3
Reduce heat to medium and simmer until beef is tender, about 12 minutes.
- 4
Add rice cakes and soy sauce. Simmer until cakes are soft and cooked through, 3–4 minutes.
- 5
Stir in sesame oil and green onions. Taste and adjust soy sauce if needed.
- 6
Ladle into bowls. Serve hot with extra green onions and a drizzle of sesame oil if desired.
Tools you’ll need
- medium pot (4-quart)
- knife
- cutting board
- ladle
- wooden spoon
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