Description
Korean Spicy Beef Vegetable Soup is a hearty and flavorful dish that combines tender beef brisket, a variety of fresh and dried vegetables, and a spicy, savory broth infused with traditional Korean seasonings like gochujang and gochugaru. This soup offers a complex depth of flavors from the homemade beef stock to the chili-infused oil, making it a comforting and wholesome meal perfect for colder days or anytime a spicy, nourishing soup is desired.
Ingredients
Scale
Dried Ingredients
- 0.8 oz (22g) dried fernbrake
- 1 oz (28g) dried taro stem (optional)
Fresh Vegetables
- 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
- 1 whole garlic bulb, cut in half
- 3 cloves garlic, minced
- 1/2 lb (225g) Korean radish, cut into large chunks
Meat
- 1 1/4 lb (560g) beef brisket
Liquids and Sauces
- 14 cups (about 3 liters) water
- 1 teaspoon Korean chili paste (gochujang)
- 1 tablespoon soy sauce
- 3 tablespoons Korean soup soy sauce (gukganjang)
- 1 1/2 tablespoons Korean anchovy sauce
Oils and Spices
- 2 tablespoons oil (neutral cooking oil)
- 2 tablespoons sesame oil
- 3-4 tablespoons Korean chili flakes (gochugaru)
- Salt and pepper, to taste
Instructions
- Rehydrate dried vegetables: Boil the dried fernbrake and taro stem separately until softened. After boiling, soak them in water for 1 hour. Then drain, rinse thoroughly, and slice into bite-size pieces to prepare them for cooking.
- Make beef stock: In a large stockpot, combine the beef brisket, halved onion, halved whole garlic bulb, Korean radish chunks, and 14 cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 45 minutes to extract rich flavors into the broth.
- Finish beef stock preparation: After simmering, discard the cooked vegetables from the stockpot. Remove the beef brisket and shred it into bite-sized pieces. Strain the stock through a fine sieve or cheesecloth to ensure a clear broth, reserving the liquid for the soup.
- Blanch fresh vegetables: Prepare the Asian leeks by cleaning and cutting appropriately. Blanch the mung bean sprouts, oyster mushrooms, and prepared leeks in boiling salted water for just a few seconds to soften them slightly while preserving their crisp texture. Drain, rinse under cold water to stop cooking, and gently squeeze out excess water.
- Make chili oil: In a small pot over low heat, combine the neutral cooking oil and sesame oil. Add the Korean chili flakes (gochugaru) and stir continuously for about 30 seconds to infuse the oils with a vibrant spicy flavor and bright red color, being careful not to burn the chili flakes.
- Combine and simmer: Add all the prepared vegetables and shredded beef to the pot with the chili-infused oil. Pour in the reserved beef stock. Stir in the Korean chili paste (gochujang) thoroughly to integrate the heat and depth into the broth. Let the mixture simmer gently for 15-20 minutes for flavors to meld.
- Season the soup: Finally, season the soup by adding soy sauce, Korean soup soy sauce (gukganjang), and Korean anchovy sauce according to taste. Adjust salt and pepper as needed to balance the flavors perfectly. Give everything a final stir and serve hot for a delicious, spicy Korean beef vegetable soup.
Notes
- For a milder soup, reduce the amount of gochujang and gochugaru to suit your taste.
- Dried taro stem is optional but adds a traditional texture and flavor to the soup.
- Beef brisket can be substituted with other cuts suitable for slow simmering if preferred.
- Make sure to strain the stock well to get a clean and clear broth.
- Adjust the seasoning sauces carefully since soup soy sauce (gukganjang) and anchovy sauce add saltiness and umami.
- This soup is best enjoyed fresh but can be refrigerated for up to 3 days and reheated gently.
