Spicy and Refreshing Beef Brisket Soup (Haejangguk)
Spicy and Refreshing Beef Brisket Soup (Haejangguk)
How to Make Delicious Beef Brisket Soup with Radish and Green Onions
This recipe features tender beef brisket, perfectly complemented by the refreshing taste of radish and green onions, creating a truly satisfying Korean hangover soup (Haejangguk). The sweetness of the radish and the fragrant green onions build a deep, savory flavor profile. Generous amounts of crunchy bean sprouts add a delightful texture, making every spoonful an enjoyable experience. The lean, flavorful beef brisket makes this soup a hit with all ages, and for those who love a bit of heat, adding some Korean chili peppers (cheongyang peppers) will elevate the dish to another level. Perfect for recovering after a night out, this soup will soothe your stomach and refresh your senses. Enjoy this delicious meal and have a wonderful day!
Main Ingredients- 300g beef brisket
- 300g bean sprouts
- 200g radish
- 2 stalks green onions
- 1.2L water
Seasoning- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp guk-ganjang (soup soy sauce)
- 1 Tbsp fish sauce (anchovy or similar)
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp guk-ganjang (soup soy sauce)
- 1 Tbsp fish sauce (anchovy or similar)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, pat the beef brisket dry with paper towels to remove any excess blood. This step is crucial for a clear and clean-tasting broth.
Step 2
Peel the radish and slice it into bite-sized, thin rectangular pieces (nabak-썰기). Cut the green onions into long, approximately 5cm (2-inch) lengths. Longer pieces of green onion will infuse a more refreshing flavor into the soup.
Step 3
Rinse the bean sprouts thoroughly under cold running water. Drain them well in a colander. Be gentle when washing the bean sprouts to avoid bruising and releasing a raw smell.
Step 4
In a pot suitable for soup, add a small amount of cooking oil and sauté the chopped green onions over medium-low heat. Cook until the green onions become fragrant and slightly softened, allowing their sweet and refreshing flavor to infuse into the oil. Once fragrant, add the beef brisket and stir-fry it with the green onions.
Step 5
Add the sliced radish to the pot. Continue to stir-fry over low heat until the beef brisket is no longer pink on the outside and the radish turns slightly translucent. Stir-frying the ingredients beforehand will deepen the overall flavor of the soup.
Step 6
Once the radish is partially cooked, add 2 tablespoons of gochugaru (Korean chili flakes). Stir and cook over low heat until the chili flakes release their oil, being careful not to burn them. Using a generous amount of gochugaru is key for a spicy and refreshing broth. If you prefer a spicier soup, feel free to add some chopped cheongyang peppers.
Step 7
When the chili oil has formed, pour in 1.2 liters of water and bring it to a rolling boil over high heat. Once the soup is boiling vigorously, add 1 tablespoon of minced garlic.
Step 8
Add 3 tablespoons of guk-ganjang (soup soy sauce) and 1 tablespoon of fish sauce to season the soup. Reduce the heat to medium-low and simmer for about 5 minutes. This simmering time allows the flavors to meld beautifully.
Step 9
Finally, add the rinsed bean sprouts to the pot. Keep the lid off and increase the heat to a boil for about 3 more minutes. Cook the bean sprouts just until they are tender-crisp; overcooking can make them mushy. Taste the soup and adjust the seasoning with additional guk-ganjang if needed. Your hearty and refreshing Beef Brisket Haejangguk is now complete! Enjoy this satisfying meal.
