Spicy and Deep Flavored Fern and Beef Radish Soup (Ggosari Sogogi Mookook)
Spicy and Deep Flavored Fern and Beef Radish Soup (Ggosari Sogogi Mookook)
An Easy Recipe for Fern and Beef Radish Soup, Just Like Yukgaejang!
A hearty beef radish soup packed with generous ingredients.
Main Ingredients- 350g Beef for Soup (recommend brisket or shank)
- 300g Bean Sprouts
- A small piece of Radish (about 200g)
- Plenty of Green Onions
- 1/3 cup Chili Oil
- A large handful of cooked Fern shoots
Seasoning and Broth- 4 Tbsp Soy Sauce for Soup
- 3 Tbsp Sesame Oil
- 4 Tbsp Chicken Stock
- 1 Tbsp Sugar
- 2 tsp Ground Black Pepper
- 2 Tbsp Minced Garlic
- 3 Tbsp Red Pepper Flakes
- 1.5 Liters Anchovy-Kelp Broth (or water)
- 4 Tbsp Soy Sauce for Soup
- 3 Tbsp Sesame Oil
- 4 Tbsp Chicken Stock
- 1 Tbsp Sugar
- 2 tsp Ground Black Pepper
- 2 Tbsp Minced Garlic
- 3 Tbsp Red Pepper Flakes
- 1.5 Liters Anchovy-Kelp Broth (or water)
Cooking Instructions
Step 1
First, prepare about 1.5 liters of anchovy-kelp broth for a clear and refreshing taste. Boil dried anchovies and kelp for about 15 minutes, then strain out the solids. While using plain water is also fine, the broth will add a much deeper flavor to the soup.
Step 2
In a deep pan or pot, add 1/3 cup of chili oil. Add a generous amount of thinly sliced green onions and slowly stir-fry over medium-low heat until the fragrant aroma of the green onions is fully infused into the chili oil, creating ‘green onion oil’. Once the green onions are lightly browned, you can remove them or leave them in the pot.
Step 3
Once the green onion oil is fragrant, add 350g of beef for soup. Stir-fry over medium heat until the surface of the beef is partially cooked. Break up any clumps of meat as you stir-fry.
Step 4
When the beef is about halfway cooked, add 3 Tbsp of sesame oil, 4 Tbsp of chicken stock, and 4 Tbsp of soy sauce for soup. Stir-fry together for another minute or two. Next, add the prepared fern shoots and stir-fry for an additional 1-2 minutes. Finally, add the thinly diced radish and stir-fry briefly until all ingredients are well combined.
Step 5
After stir-frying the ingredients, pour in the prepared 1.5 liters of anchovy-kelp broth. Bring the soup to a boil over high heat, then reduce the heat to medium. Let it simmer for about 15-20 minutes, or until the radish becomes translucent and the beef is tender.
Step 6
Once the radish is tender, add 300g of washed bean sprouts and simmer for another short boil until the sprouts wilt slightly. Stir in the remaining seasonings: 1 Tbsp sugar, 2 tsp ground black pepper, 2 Tbsp minced garlic, and 3 Tbsp red pepper flakes. Mix well to combine. Taste and adjust the seasoning by adding more soy sauce for soup or red pepper flakes, if desired. Simmer for about 5 more minutes for the flavors to meld. Your rich and spicy fern and beef radish soup is ready to be enjoyed hot!
