Description
This Hearty Korean Beef Soup is a warming and flavorful dish perfect for cozy winter dinners. Featuring tender beef simmered with shiitake mushrooms, carrots, daikon radish, and aromatic garlic and ginger, this soup is seasoned with traditional Korean ingredients such as gochugaru and soy sauce for an authentic spicy kick. Rich and comforting, it’s an ultimate comfort food that brings the delicious taste of Korean cuisine to your table.
Ingredients
Scale
Beef and Broth
- 1 lb beef (chuck or brisket), sliced into bite-sized pieces
- 6 cups beef broth
Vegetables and Aromatics
- 1 cup sliced shiitake mushrooms
- 2 medium carrots, sliced
- 1 medium daikon radish, sliced
- 2 chopped green onions
- 4 cloves garlic, minced
- 1 inch piece ginger, grated
Seasonings and Oils
- 1 tbsp Korean red pepper flakes (gochugaru)
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- Pinch of salt (for seasoning beef)
Instructions
- Prep Ingredients: Begin by slicing the beef into bite-sized pieces. Wash and chop the shiitake mushrooms, carrots, daikon radish, and green onions. Mince the garlic and grate the ginger to have everything ready for cooking.
- Brown the Beef: Heat 2 tablespoons of sesame oil in a large pot over medium heat. Add the beef pieces, season with a pinch of salt, and brown them on all sides for about 5 to 7 minutes to develop flavor.
- Sauté Aromatics: Add the minced garlic and grated ginger to the pot and sauté for 2 minutes until they release a fragrant aroma, enhancing the soup’s depth.
- Cook Vegetables: Stir in the sliced shiitake mushrooms, carrots, and daikon radish. Cook for another 5 minutes, allowing the vegetables to soften slightly and mingle with the beef.
- Add Broth and Simmer: Pour in 6 cups of beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 60 minutes to tenderize the beef and develop rich flavors.
- Season and Serve: After simmering, stir in 3 tablespoons of soy sauce and 1 tablespoon of Korean red pepper flakes (gochugaru). Taste and adjust seasoning if needed. Garnish the soup with chopped green onions before serving warm.
Notes
- For a milder soup, reduce the amount of Korean red pepper flakes.
- You can substitute shiitake mushrooms with cremini or button mushrooms if unavailable.
- This soup can be made a day in advance; flavors deepen when refrigerated overnight.
- Serve with steamed rice or kimchi for a complete Korean meal experience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
