Description
This Korean Spicy Beef Vegetable Soup is a hearty and flavorful traditional dish featuring tender beef brisket simmered to perfection in a rich homemade beef broth, combined with rehydrated dried vegetables, fresh mushrooms, and spicy chili-infused oils. The soup balances savory, spicy, and umami flavors, making it a comforting and healthy meal perfect for family gatherings or a warming weeknight dinner.
Ingredients
Scale
Dried Vegetables
- 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, cut in half
- 1/2 lb (225g) Korean radish, cut into large chunks
- 3 cloves garlic, minced
Meat
- 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)
Oils and Liquids
- 14 cups (about 3 liters) water
- 2 tablespoons oil
- 2 tablespoons sesame oil
Instructions
- Rehydrate dried vegetables: Boil the dried fernbrake and dried taro stem separately until they become softened. After boiling, soak them in water for 1 hour, then drain, rinse thoroughly, and slice into bite-sized pieces.
- Make beef stock: In a large stockpot, combine the beef brisket, onion halves, garlic halves, and Korean radish chunks with 14 cups (about 3 liters) of water. Bring the mixture to a boil over high heat, then reduce to a simmer and cook gently for 45 minutes to extract rich flavors into the broth.
- Strain and prepare beef: Remove and discard the cooked vegetables from the stockpot. Take out the beef brisket and shred it into bite-sized pieces. Strain the broth to remove any solids, reserving the clear beef stock.
- Blanch fresh vegetables: Prepare the Asian leeks by cleaning and trimming them. In boiling salted water, briefly blanch the mung bean sprouts, torn oyster mushrooms, and leeks for just a few seconds to soften slightly while retaining texture. Drain the vegetables, rinse with cold water to stop cooking, and gently squeeze out excess water.
- Make chili oil: In a separate pot or pan, heat the 2 tablespoons of oil and 2 tablespoons of sesame oil over low heat. Add the Korean chili flakes (gochugaru) and stir continuously for 30 seconds to infuse the oils with a vibrant spicy flavor without burning the chili flakes.
- Combine and simmer: Add the rehydrated vegetables, blanched fresh vegetables, and shredded beef into the pot with the chili oil. Pour the reserved beef stock over the ingredients. Stir in the Korean chili paste (gochujang) to bring depth and heat. Simmer the mixture gently for 15 to 20 minutes to blend all flavors.
- Season the soup: Add soy sauce, Korean soup soy sauce (gukganjang), and Korean anchovy sauce to taste, adjusting the saltiness and umami levels. Finally, season with salt and pepper according to your preference. Stir well and serve hot.
Notes
- You can omit the dried taro stem if it is unavailable, but it adds a unique earthy flavor and texture to the soup.
- Blanching the fresh vegetables briefly preserves their crunch and vibrant color.
- Adjust the amount of Korean chili flakes (gochugaru) and gochujang based on your preferred spice level.
- This soup is traditionally served hot and pairs well with steamed rice and kimchi.
- Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
