Spicy Beef and Vegetable Soup Recipe – Korean Style

Asian Recipes

2692

Portions

Serves 2 ppl

Beef Brisket, cut into 3 inch long pieces, – 1 lb
Dried Shiitake Mushrooms – 4 pcs
Medium Onion, cut in half – 1 pcs
Mung Bean Sprouts, washed and strained – 12 ounces (3 cups)
Green Onions (Dae-Pa), cut into 2½ inch long pieces – 3 to 4 pcs (large) / 14-16 pcs (small)
Gosari/Bracken (soaked ones if not fresh), cut into 2½ inch long pieces – 6 ounces (about 2 cups)
Cloves of Garlic, minced – 8 pcs

Step 1: Before cooking, the Beef Briskets are to be soaked in cold water for about 10 to 20 minutes. Wash it and drain. Meanwhile, heat up 12 cups of water in a large pot. When it starts boiling, add the beef along with the Dried Shiitake Mushrooms and the Onion into the water. Let it be cooked for one hour over medium high flames.

Step 2: While the Beef and Mushrooms are being cooked, mix the Sauce Mix ingredients together in a bowl and wrap with cling film and keep for later.

Step 3: After 1 hour, take out the Beef, Onion and Mushrooms from the boiling pot using a slotted strainer, make sure the Beef is tender and the water in the boiling pot makes 10 cups of soup, if not, you can add more water before the stocks are taken out. You can discard the cooked Onions, but keep the Mushroom and Beef for later.

Step 4: Take a large bowl and put the Mung Bean Sprouts, Green Onions, Gosari, and Garlic into it. Add the Seasoning Sauce which we prepared in Step 2 into it and mix well using a spoon. Pour the mixture into the boiling pot. Cover the boiling pot with a lid and cook approximately for 20 minutes over medium high heat until the Vegetables are cooked and become tender. Take the Beef and Mushroom, slice them into strips and add to the soup. Cook for 10 more minutes. The Spicy Beef and Vegetable Soup is ready for serving. Serve with Rice and Side Dishes.