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If you’re craving something that will warm your soul and ignite your taste buds, the Korean Spicy Beef Vegetable Soup Recipe is an absolute must-try. This hearty, flavor-packed soup combines tender beef brisket with an incredible medley of vegetables, all enveloped in a rich and spicy broth that perfectly balances savory, spicy, and earthy notes. Every spoonful delivers a comforting depth that’s both nourishing and delightfully complex, making it one of my all-time favorite Korean dishes to share with friends and family.
Ingredients You’ll Need
Every ingredient in this Korean Spicy Beef Vegetable Soup Recipe plays a crucial role in building layers of flavor and texture. From the chewy dried fernbrake to the fresh crunch of mung bean sprouts, these essentials come together beautifully to create a well-rounded and vibrant soup.
- Dried fernbrake (0.8 oz/22g): Adds a wonderfully earthy and slightly nutty texture once rehydrated, bringing an authentic Korean touch.
- Dried taro stem (1 oz/28g, optional): Offers a unique chewy texture that complements the other vegetables perfectly.
- Mung bean sprouts (8 oz/225g): Provide a crisp, fresh crunch that lightens the soup’s richness.
- Oyster mushrooms (5 oz/140g): Bring an umami earthiness; shiitake mushrooms can be used as a delicious alternative.
- Asian leeks (2): Add a mild onion-like sweetness essential for aromatic depth.
- Garlic (3 cloves, minced): Infuses the broth with a warm, pungent flavor that balances spice and meatiness.
- Korean chili paste (1 teaspoon gochujang): Lends a rich, spicy-sweet kick that’s signature to this soup.
- Soy sauce (1 tablespoon): Enhances the savory base with salty umami.
- Korean soup soy sauce (3 tablespoons gukganjang): Gives the broth a deep, fermented soy flavor and beautiful color.
- Korean anchovy sauce (1 1/2 tablespoons): Boosts savory, oceanic notes that complement the beef perfectly.
- Salt and pepper: To taste, balancing all flavors harmoniously.
- Beef brisket (1 1/4 lb/560g): The star of the dish, it becomes tender and flavorful as it simmers.
- Large onion (1, halved): Adds natural sweetness and body to the broth.
- Whole garlic (1, halved): Roasts gently in the broth, mellowing its flavor.
- Korean radish (1/2 lb/225g, large chunks): Imparts a subtle sweetness and refreshing bite.
- Water (14 cups/about 3 liters): Serves as the base of this rich broth.
- Oil (2 tablespoons): Used to lightly sauté and awaken spices.
- Sesame oil (2 tablespoons): Adds a toasty, aromatic note at the end.
- Korean chili flakes (3-4 tablespoons gochugaru): Crank up the heat and color to a perfect balance.
How to Make Korean Spicy Beef Vegetable Soup Recipe
Step 1: Soften the Dried Vegetables
Start by boiling the dried fernbrake and taro stem separately until they soften nicely. Then soak them for about an hour, which lets them rehydrate fully before draining, rinsing, and slicing. This step is key to unlocking their chewy texture and authentic earthiness, transforming them into delicious, tender bites.
Step 2: Create the Beef Broth
In a large stockpot, combine the halved onion, halved whole garlic, radish chunks, and the beef brisket with water. Bring everything to a gentle boil, then lower to a simmer for 45 minutes. This slow cooking extracts all the savory goodness from the ingredients. Once cooked, discard the vegetables, shred the tender beef, and strain the broth carefully to keep it clear but flavorful.
Step 3: Prepare the Fresh Vegetables
Quickly blanch the mung bean sprouts, torn oyster mushrooms, and chopped Asian leeks in boiling salted water for just a few seconds. This briefly cooks them to retain crunch and bright colors. After blanching, drain and rinse the veggies under cold water, then squeeze out any excess to avoid sogginess in the soup.
Step 4: Infuse the Broth with Spice
Heat a combination of regular oil and sesame oil over low heat in your soup pot. Add the Korean chili flakes (gochugaru) and stir for about 30 seconds until the oil is fragrant and glowing with red color. This step unlocks the chili’s full flavor potential and forms the spicy backbone of the soup.
Step 5: Combine and Simmer
Add the prepared vegetables and shredded beef into the chili-infused oil pot. Pour in the reserved, strained beef stock and stir in the gochujang paste. Let everything simmer together for 15 to 20 minutes, allowing the flavors to meld and the broth to thicken slightly. This simmer time deepens the spice and beef essence beautifully.
Step 6: Final Seasoning
Finish by seasoning the soup with soy sauce, gukganjang, and anchovy sauce. Taste and adjust salt and pepper as needed. These final touches add layers of salty, savory complexity that elevate the soup into a rich, irresistible comfort food experience.
How to Serve Korean Spicy Beef Vegetable Soup Recipe
Garnishes
To add a fresh burst of flavor and texture, garnish with finely chopped scallions, a drizzle of toasted sesame oil, or even some toasted seaweed strips. These toppings not only enhance the visual appeal but contribute subtle nutty and aromatic notes, amplifying your soup’s delicious complexity.
Side Dishes
This soup pairs wonderfully with steamy white rice or a crispy Korean pancake (pajeon). The rice helps mellow the heat while soaking up the broth, and the pancakes add a delightful contrast in texture that makes the meal feel especially satisfying and well-rounded.
Creative Ways to Present
Try serving the Korean Spicy Beef Vegetable Soup Recipe in individual stone bowls to retain heat longer and give each portion an authentic Korean dining feel. For a modern twist, accompany it with small side dishes of pickled vegetables or kimchi to brighten every bite and create a dynamic flavor experience.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in airtight containers in the refrigerator for up to 3 days. Keep the broth and solid ingredients together to allow the flavors to continue mingling, but make sure to cool it to room temperature before refrigerating to preserve the best taste and texture.
Freezing
This soup freezes beautifully. Pour into freezer-safe containers and freeze for up to 3 months. When freezing, slightly undercook the vegetables so they don’t turn mushy after thawing. Freeze without garnishes, adding fresh ones when reheating to keep flavors vibrant.
Reheating
Reheat on the stovetop over medium heat until steaming hot, stirring occasionally to prevent sticking. You can add a splash of water or broth if it has thickened too much. Avoid microwaving for best taste and texture preservation.
FAQs
Can I use other cuts of beef for this soup?
Absolutely! While beef brisket is ideal for its tenderness and flavor, chuck or shank can work well too, just allow for longer simmering to become tender.
Is the dried taro stem necessary?
It is optional. The taro stem adds a unique chewiness and authentic flavor, but the soup will still be delicious without it.
How spicy is this soup?
The heat level can be adjusted by varying the amount of gochugaru and gochujang. Start with less if you prefer mild, or add more for a fiery kick.
Can I make this soup vegetarian?
You can adapt it by omitting beef and anchovy sauce, substituting vegetable broth for the beef stock, and adding tofu or extra mushrooms for protein.
What kind of mushrooms work best?
Oyster mushrooms are traditional and have a lovely texture, but shiitake or king oyster mushrooms are fantastic alternatives that add rich umami flavors.
Final Thoughts
This Korean Spicy Beef Vegetable Soup Recipe is my go-to when I want something that feels both hearty and exciting. It’s a wonderful way to bring Korean flavors right into your own kitchen without fuss. I hope you give it a try and enjoy every spicy, savory spoonful as much as I do!
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Korean Spicy Beef Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Description
This Korean Spicy Beef Vegetable Soup is a hearty and flavorful dish featuring tender beef brisket simmered with a variety of traditional vegetables and seasoned with authentic Korean chili paste and flakes. Perfect for those craving a warming, spicy soup packed with umami and rich textures.
Ingredients
Vegetables and Mushrooms
- 0.8 oz (22g) dried fernbrake
- 1 oz (28g) dried taro stem (optional)
- 8 oz (225g) mung bean sprouts
- 5 oz (140g) oyster mushrooms (or shiitake), torn into bite-size pieces
- 2 Asian leeks
- 1 large onion, cut in half
- 3 cloves garlic, minced
- 1 whole garlic, cut in half
- 1/2 lb (225g) Korean radish, cut into large chunks
Proteins
- 1 1/4 lb (560g) beef brisket
Seasonings and Sauces
- 1 teaspoon Korean chili paste (gochujang)
- 1 tablespoon soy sauce
- 3 tablespoons Korean soup soy sauce (gukganjang)
- 1 1/2 tablespoons Korean anchovy sauce
- Salt and pepper, to taste
- 3–4 tablespoons Korean chili flakes (gochugaru)
Other Ingredients
- 14 cups (about 3 liters) water
- 2 tablespoons oil
- 2 tablespoons sesame oil
Instructions
- Soften Dried Vegetables: Boil the dried fernbrake and dried taro stem (if using) separately until softened. Soak both for 1 hour, then drain, rinse thoroughly, and slice them into bite-sized pieces.
- Prepare Beef Stock: In a large stockpot, combine the beef brisket, halved onion, halved whole garlic, Korean radish chunks, and 14 cups of water. Bring to a boil, then reduce heat and let it simmer gently for 45 minutes. Afterward, remove and discard the vegetables, shred the beef with forks, and strain the stock to remove any solids.
- Prep Fresh Vegetables: Prepare the Asian leeks by trimming and cleaning them. Blanch the mung bean sprouts, oyster mushrooms, and leeks in boiling salted water for just a few seconds to soften slightly while retaining crispness. Drain well, rinse with cold water to stop cooking, and squeeze out any excess water.
- Create Spicy Oil Base: Heat the oil and sesame oil together in a pot over low heat. Add the Korean chili flakes (gochugaru) and stir continuously for about 30 seconds to infuse the oil with heat and flavor without burning the chili flakes.
- Combine Ingredients: Add the prepared vegetables and shredded beef into the spicy oil mixture. Pour in the reserved beef stock carefully. Stir in the Korean chili paste (gochujang) and allow the soup to simmer gently for 15-20 minutes to blend all the flavors.
- Final Seasoning: Season the soup by adding soy sauce, Korean soup soy sauce (gukganjang), and Korean anchovy sauce. Adjust salt and pepper according to your taste preference. Stir well and cook for an additional few minutes before serving.
Notes
- Soaking dried vegetables like fernbrake and taro stem softens them and enhances their texture for the soup.
- Blanching fresh vegetables briefly helps maintain their color and freeze a slight crunch in the soup.
- Adjust the amount of Korean chili flakes (gochugaru) and chili paste (gochujang) depending on your preferred spice level.
- Korean soup soy sauce (gukganjang) adds a deeper umami flavor than regular soy sauce; if unavailable, substitute with a dark soy sauce but reduce additional salt.
- This soup is best served hot, accompanied by steamed rice for a complete Korean meal experience.
