Have you tried this Korean beef soup?

By Andy Cooks · 90 min

Ingredients

Instructions

1. Trim excess fat from the brisket and place it in a large heavy-based saucepan.
2. Halve the brown onion, cut the white parts from the spring onions and keep the green parts for garnish.
3. Add the onion, spring onion whites, dried shiitake mushrooms, black peppercorns and sea salt to the pan. Add enough water to just cover the beef, cover tightly and bring to the boil over high heat.
4. Reduce to medium heat and cook for 2 hours, until the brisket is tender.
5. Soak the fernbrake in warm water for at least 1 hour to rehydrate it.
6. Chop the spring onion greens and finely grate the garlic.
7. Heat the sesame oil in a small frying pan over medium heat. Cook the garlic for 1 minute, stirring. Add the gochugaru and cook for another minute, until fragrant. Take off the heat.
8. Remove the beef and mushrooms from the pan and let them cool enough to handle. Discard the onion from the broth.
9. Slice the mushrooms thinly and cut the beef into 1 cm strips.
10. Return the mushrooms and beef to the pan over medium heat.
11. Drain the fernbrake and add it to the pan with the gochugaru oil, bean sprouts, soy sauce and fish sauce. Cover and simmer for 10 minutes.
12. Uncover, stir in the spring onion greens (keeping a little for garnish), then take off the heat. Ladle into bowls and garnish with the reserved greens. Serve with steamed rice.

Summarized from Andy Cooks's video. Watch it for the details.

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