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
Scale
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.
