Thursday, April 25, 2013
This delicious Korean Beef soup was a welcomed lunch this week when the weather was still hovering around 30 degrees and I just wanted a warm-me-up. You can also add additional vegetables if you want.
The hot pepper oil sauce with soy sauce really makes the flavor of the soup.
Spicy Korean Beef and Onion Soup
1 lb Beef brisket
10 Cups water
6 green onions
5-7 cloves garlic
3 tbs hot pepper flakes
1 Tbsp sesame oil
1 Tbsp vegetable oil
1 Tbsp soy sauce
black pepper to taste
salt to taste
In a big pot, add 1lb beef brisket, 10 cups of water, and half an onion. Boil it for 45 minutes - 1 hour over high heat. Remove and cool.
Cut 6 green onions into pieces. Mince 5-7 cloves of garlic. Mince tomato. Put them all into a big bowl. Optional that you can also use 5 cups of bean sprouts.
Put 3 tbs hot pepper flakes, 1 tbsp of sesame oil, 1 tbsp of vegetable oil, 1 tbsp soy sauce, 5 tsp of salt, and some ground black pepper into a small bowl and mix it. This is your hot pepper oil sauce.
Put the hot pepper oil sauce on top of the vegetables and mix them all up.
When the beef is well cooked, take it out and set it aside to cool down.
Add the mixture of vegetables and hot pepper oil sauce into the boiling beef stock. Boil it for 20 minutes.
Slice the beef thinly and add it into the boiling soup. Cook it about 5 minutes more. Add pinch of sugar if wanted.
Posted by Susan York at 5:31 PM