Spicy and Rich Beef Soup (Gyeongsang Province Style)
Spicy and Rich Beef Soup (Gyeongsang Province Style)
Authentic Gyeongsang-Style Spicy Beef Soup: The Essence of Home Cooking
Instead of a clear, refreshing beef soup, try making a spicy red beef soup reminiscent of childhood memories! This Gyeongsang-style beef soup is packed with chili powder for a hearty, deep broth that’s absolutely delicious. It’s a dish that will have you finishing a bowl of rice in no time. Let’s get started!
Main Ingredients for Beef Soup- 250g Korean Beef Brisket (for soup, cut into bite-sized pieces)
- 350g Radish (cut into 1cm cubes)
- 170g Soybean Sprouts (trimmed heads and tails)
- 2 Green Onions (cut into 5cm lengths)
- 1 King Oyster Mushroom (cut into 5cm lengths)
For Stir-frying Beef- 1 Tbsp Sesame Oil
Spicy Broth Seasoning- 2.5 Liters Water
- 3 Tbsp Chili Powder (adjust to taste)
- 3 Tbsp Soup Soy Sauce
- 2 Tbsp Minced Garlic
- 2 Tbsp Anchovy Fish Sauce (for umami boost!)
- Salt to taste (for final seasoning)
- 1 Tbsp Sesame Oil
Spicy Broth Seasoning- 2.5 Liters Water
- 3 Tbsp Chili Powder (adjust to taste)
- 3 Tbsp Soup Soy Sauce
- 2 Tbsp Minced Garlic
- 2 Tbsp Anchovy Fish Sauce (for umami boost!)
- Salt to taste (for final seasoning)
Cooking Instructions
Step 1
First, prepare the Korean beef brisket for soup. Cut it into bite-sized pieces, about 2-3 cm. Using fresh beef is key for the best flavor.
Step 2
Dice the radish into approximately 1cm cubes. Avoid cutting them too small so they retain a pleasant texture when eaten.
Step 3
Wash the soybean sprouts thoroughly under running water. Trim off the heads and tails. If you dislike the texture of the tails, you can remove them completely. (This step is optional, based on personal preference).
Step 4
Cut the king oyster mushroom into roughly 5cm lengths. (We’re using one that was available.) Similarly, cut the green onions into about 5cm lengths to add fragrance to the soup.
Step 5
Now, let’s prepare the pot. Choose a deep pot and add the cut beef and 1 tablespoon of sesame oil.
Step 6
Turn the heat to medium-low. Stir-fry the beef until it’s cooked through, making sure it doesn’t burn. It’s important to sear the outside of the beef to lock in its juices.
Step 7
Once the beef is partially cooked, add the diced radish and stir-fry together for about 5 minutes. Stir-frying the radish with the beef helps to deepen the broth’s flavor.
Step 8
Now, pour in 2.5 liters of fresh water into the pot with the stir-fried ingredients. Using a generous amount of water will ensure a rich broth.
Step 9
Next, add all the seasoning ingredients for the spicy and savory broth (chili powder, soup soy sauce, minced garlic, anchovy fish sauce).
Step 10
Turn up the heat to high and bring the soup to a rolling boil.
Step 11
Once the soup is boiling, add all the prepared soybean sprouts, green onions, and king oyster mushrooms at once.
Step 12
Bring the soup back to a boil, then reduce the heat to medium. Cover the pot and let it simmer gently for about 20 minutes. This slow simmering allows the flavors of the ingredients to meld beautifully into the broth.
Step 13
After 20 minutes, taste the soup and adjust the seasoning with salt if needed. You can also add a pinch of pepper if you like. Once seasoned to your liking, turn off the heat.
Step 14
Your delicious Gyeongsang-style spicy beef soup is ready! Enjoy it piping hot with a bowl of rice.
