Spicy Beef Soup
Cookbook
Eating Korean: From Barbecue to Kimchi, Recipes from My Home
Published by Houghton Mifflin Harcourt
This traditional dish is a wonderfully spicy soup for cold weather. It may seem like a lot of green onions, but once they are cooked, you’ll see that it’s just the right amount.
Makes5 to 6 servings
CostInexpensive
Total Timeunder 2 hours
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionFamily Get-together
Recipe Coursemain course
Dietary Considerationdiabetic, gluten-free, lactose-free, low carb
Five Ingredients or LessYes
Mealdinner, lunch
Taste and Texturegarlicky, hot & spicy, light, meaty, savory, umami
Type of Dishhot soup
Ingredients
- 1 pound beef brisket
- Water
- 1 garlic bulb, peeled and minced
- 3 tablespoons chili powder
- 1 tablespoon soy sauce
- 2 tablespoons salt
- 3 eggs
- 1 tablespoon Korean sesame oil
- 3 bundles of green onions, cut into about 3-inch lengths
- 1/8 teaspoon black pepper
Instructions
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Place beef in a large stockpot and add about 16 cups (1 gallon) of water. Bring to a boil. Reduce heat and simmer for at least 1 hour. Remove the meat from the broth. Skim the fat and foam from the broth.
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Once the meat has cooled, shred it into thin strips. Set aside.
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In a large bowl, combine the garlic, chili powder, soy sauce, and salt. Add the beef and mix thoroughly. Cover and let marinate for about 10 minutes.
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Combine the eggs and sesame oil in a small bowl and beat until well mixed.
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Bring the broth to a boil again. Add the seasoned meat, green onions, and black pepper. Bring to a boil again, then add the egg mix, drizzling it slowly over the boiling broth.
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Serve immediately with rice and banchan.
2005 Cecilia Hae-Jin Lee
