Spicy shredded beef soup
Boiled and shredded brisket, green onions, bracken, and bean sprouts are boiled in a spicy manner.
- Prep
- 25 min
- Cook
- 105 min
Scale the recipe
Ingredients
- beef brisket Raw weight after trimming excess surface fat
- 450 g
- water
- 12 C
- Cooked fernbrake
- 160 g
- Mung bean sprouts
- 160 g
- Large green onion (daepa)
- 180 g
- Onion for the broth
- 100 g
Seasonings
- Korean chili flakes (gochugaru)
- 3 T
- Korean soup soy sauce (guk-ganjang)
- 2 T
- chopped garlic
- 1 T
- sesame oil
- 1 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Start the brisket broth
Cut the onion 100 g into large pieces. Bring it to a boil with the beef brisket 450 g and water 12 C, then skim the foam.
-
Simmer the brisket until tender
Simmer over medium-low heat for about 75 minutes, until a chopstick enters easily. Check that the brisket centre holds at or above 75°C for 1 minute.
-
Lift out the brisket and let it cool briefly
Transfer the brisket to a clean plate and let it cool slightly.
-
Strain the broth
Pour the stock through a fine-mesh strainer to remove the solids. Skim off any excess fat from the surface.
-
Cut the bracken and scallions
Cut the cooked bracken 160 g and scallions 180 g into 5 cm lengths.
-
Rinse and drain the mung bean sprouts
Rinse and drain the mung bean sprouts 160 g.
-
Shred the brisket along the grain
Shred the cooled brisket along the grain.
-
Season the brisket and bracken
Toss the beef and cooked bracken with gochugaru 3 T, soup soy sauce 2 T, minced garlic 1 T and sesame oil 1 T.
-
Simmer the seasoned beef and bracken
Add seasoned meat, bracken, and green onions to the soup and simmer for about 15 minutes.
-
Add and cook the mung bean sprouts
Add bean sprouts and boil for another 4-5 minutes.
