A Comforting Memory
Spicy Beef and Vegetable Soup has always been a favorite in my family. I remember the first time I made this dish. It was a chilly winter evening, and I wanted to bring some warmth and comfort to our dinner table. The rich aroma of beef and spices filled the kitchen, and I knew it would be a hit. The process of making this soup is a labor of love, and the end result is always worth it.
A Cozy Dinner Delight
One of the things I love about Spicy Beef and Vegetable Soup is how it brings everyone together. I remember one particular evening when I had a few friends over for dinner. The moment they walked in, they were greeted by the inviting smell of the simmering soup. We gathered around the table, each of us with a bowl of this hearty soup, sharing stories and laughter. The warmth of the soup mirrored the warmth in the room, making it a night to remember.
A Taste of Tradition
Spicy Beef and Vegetable Soup is inspired by traditional Korean flavors, which gives it a unique and delicious twist. The combination of tender beef, fresh vegetables, and Korean spices like gochujang and doenjang creates a symphony of flavors in every bite. I love how the spice level can be adjusted to suit everyone’s taste, making it perfect for family dinners or dinner parties. Each spoonful of this soup feels like a comforting hug, reminding me of the rich culinary heritage it comes from.
Cooking with Love
Creating Spicy Beef and Vegetable Soup is not just about following a recipe; it’s about cooking with love and care. From selecting the freshest ingredients to patiently simmering the broth, every step is an opportunity to pour your heart into the dish. One of my favorite moments is when the soup is finally ready, and I get to see the smiles on my loved ones’ faces as they take their first sip. This soup is more than just a meal; it’s a way to show love and create lasting memories.
Table of Contents
Chef’s Notes- Spicy Beef and Vegetable Soup
- Selecting the Beef: For the best texture, use beef brisket, but you can also use flank steak or shank meat. Ensure the meat is cooked until tender enough to shred easily.
- Handling Fernbrakes: Rehydrate the dried fernbrakes thoroughly. If using fresh alternatives like spinach or kale, blanch them briefly before adding to the soup.
- Balancing Spices: Adjust the amount of red chili pepper flakes based on your heat preference. Start with less, as you can always add more later.
- Adding Vegetables: Feel free to add more vegetables like zucchini, carrots, or bell peppers for additional flavor and nutrition.
- Cooking Noodles: Soak the starch noodles in warm water ahead of time. Add them towards the end of cooking to prevent them from becoming too soft.
- Seasoning the Soup: Taste the soup before adding salt, especially if you’re using soy sauce, gochujang, or doenjang, as these ingredients can be quite salty.
- Serving Suggestions: Serve the soup hot with a side of steamed rice and kimchi for an authentic Korean meal experience.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze the soup in individual portions..
Spicy Beef and Vegetable Soup
4
bowls15
minutes1
hour30
minutes350
kcal10
minutes1
hour55
minutesDive into the rich, spicy flavors of this Spicy Beef and Vegetable Soup! Perfect for a cozy dinner, this dish combines tender beef, fresh vegetables, and a kick of Korean spices to create a heartwarming meal. Inspired by traditional Korean cuisine, this soup is both comforting and invigorating. Get ready to impress your taste buds with every spoonful!
Ingredients
Main Ingredients
1 ounce dried fernbrakes (gosari), rehydrated to about 1 cup
1 pound beef brisket (or flank steak or shank meat)
1/2 onion (leave the stem intact)
8 ounces Korean radish (mu), cut into large chunks (optional)
8 ounces bean sprouts (sukju)
3 dried shiitake mushrooms, soaked (or 2 ounces fresh shiitake or oyster mushrooms)
2-3 bunches scallions (or 2-3 stalks of large variety scallion)
Seasonings
2 tablespoons sesame oil
2 tablespoons red chili pepper flakes (gochugaru) – adjust to taste for spiciness
1 tablespoon minced garlic
2 tablespoons soy sauce (guk ganjang), divided
1 teaspoon red chili pepper paste (gochujang) – optional
1 teaspoon soybean paste (doenjang) – optional
Optional Additions
2 eggs, lightly beaten
3 ounces starch noodles (dangmyeon), soaked in warm water for 20 minutes
Alternative Ingredients:
Fernbrakes: Replace with spinach or kale for a different texture.
Beef Brisket: Substitute with chicken thighs for a lighter option.
Korean Radish: Use daikon radish or turnips as an alternative.
Bean Sprouts: Swap with mung bean sprouts or omit if unavailable.
Shiitake Mushrooms: Replace with button mushrooms or portobello mushrooms.
Soy Sauce: Use tamari for a gluten-free option.
Gochujang: Substitute with sriracha or another chili paste.
Doenjang: Use miso paste as an alternative.
Directions
- Prepare Fernbrakes – In a small pot, combine dried fernbrakes with 4 cups of water. Boil over medium heat until tender, about 30 minutes. Let cool in the cooking water before rinsing in cold water and draining. Cut into 4-inch lengths.
- Cook Beef and Broth – In a large pot, bring beef brisket, onion, and optional radish to a boil in 14 cups of water. Reduce heat to medium and skim off any scum. Boil covered until meat is tender enough to shred, about 1 hour. Let meat cool in the cooking liquid before shredding into strips.
- Blanch Vegetables – Blanch bean sprouts in boiling water for 1 minute. Rinse with cold water and drain. Cut scallions into 4-inch lengths and thinly slice soaked mushrooms.
- Prepare Seasoning Oil – Heat sesame oil in a pan over low heat. Stir in red chili pepper flakes until oil turns red and flakes become pasty. Turn off heat immediately to avoid burning.
- Combine Ingredients – Add shredded beef, fernbrakes, mushrooms, 1 tablespoon soy sauce, and minced garlic to the pan with seasoned oil. Toss to coat evenly.
- Simmer Soup – Transfer beef mixture to the broth. Stir in remaining soy sauce, optional gochujang and doenjang. Boil over medium-high heat for 10 minutes.
- Finish Soup – Add bean sprouts and scallions to the pot. Continue boiling for another 10 minutes. Season with salt and pepper to taste. If using noodles and eggs, add them in the last few minutes before turning off the heat.
Equipment
- Chef’s Knife
- Cutting Board
- large pot
- Nonstick Pan
- measuring cups and spoons
- colander
Nutrition Facts
- Calories: 350kcal
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 100mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 4g
- Protein: 25g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 6mg
- Iron: 15mg
FAQ- Spicy Beef and Vegetable Soup
Can I make this soup less spicy?
Yes, reduce the amount of red chili pepper flakes and omit the gochujang if you prefer a milder soup. You can always add a bit more at the end if it needs more heat.
What can I use instead of beef brisket?
You can use chicken thighs for a lighter option or any other cut of beef that is suitable for slow cooking, such as flank steak or shank meat.
Are there any gluten-free alternatives?
Yes, use tamari instead of soy sauce to make the soup gluten-free. Ensure other ingredients like gochujang are also gluten-free if needed.
Can I prepare this soup in advance?
Absolutely. This soup actually tastes better the next day as the flavors have more time to meld. Store it in the refrigerator and reheat gently on the stove.
What is the best way to reheat leftovers?
Reheat the soup on the stove over medium heat until warmed through. If the soup thickens too much, add a little water or broth to reach your desired consistency.
