How to Make Spicy Beef Soup Korean Style

Korean Spicy Beef Soup Recipe source: American Test Kitchen
Ingredients: Serve 6 to 8
1 pound beef brisket, trimmed and cut into thin strips
Salt and Pepper
2 tablespoons vegetable oil
1 onion, chopped
6 garlic cloves, minced
4 cups low sodium chicken broth
4 cups beef broth
3 tablespoons sweet paprika
2 tablespoons toasted sesame oil
1 tablespoon red pepper flakes
1 tablespoon soy sauce
2 bunches scallions, cut into 2 inch pieces

1 teaspoon water
½ teaspoon cornstarch
1 large egg
2 cups bean sprouts

FOR THE SOUP: pat beef dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in Dutch oven over medium high heat until just smoking. Add half of meat and cook, stirring occasionally, until well browned, 5 to 7 minutes. Transfer browned beef to medium bowl. Repeat with 2 teaspoons more oil and remaining beef; transfer to bowl.

Add remaining 2 teaspoons oil to pot and place over medium heat until shimmering. Add onion and cook until softened, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in chicken broth, beef broth, and browned meat with any accumulated juice. Bring to boil, cover, reduce to gentle simmer, and cook for 45 minutes.

Stir in paprika, sesame oil, pepper flakes, soy sauce, and scallions, cover partially (leaving pot open by about 1 inch), and simmer gently until beef is tender, 15 to 26 minutes. Remove soup from heat (do not cool) and season with salt.

FOR THE EGG AND BEAN SPROUTS: Whisk water and cornstarch together in small bowl, then whisk in egg until combined. Slowly drizzle very thin streams of egg mixture into hot soup in circular motion. Without stirring soup, let it continue to sit off heat for 1 minutes.

Briefly return soup to simmer over medium high heat without stirring soup, and then remove from heat immediately. Gently stir in bean sprouts and serve immediately. End.

Post a Comment