Rich and Savory Fern Soup (Ggosari Guk)
Enjoy Ferns in a Hearty Soup, Not Just Stir-Fried!
Experience the delightful savory and deep flavor of fern soup! You’re accustomed to eating seasoned fern salads, but have you tried it as a soup? It offers a uniquely satisfying experience! We highly recommend giving this a try for a comforting and flavorful meal.
Main Ingredients- 100g Blanched Ferns
- 1 Egg
- 1/4 stalk Green Onion
- 1 clove Garlic, minced
- 20g Beef (for soup)
- 1/2 Red Chili Pepper
Seasoning and Broth- Pinch of Salt
- 4 cups Rice Water (approx. 800ml)
- 1 tsp Rice Flour
- 1 tsp Water (for rice flour slurry)
- 1 tsp Soy Sauce
- 1/2 tsp Sugar
- 1/2 Tbsp Sesame Oil
- Pinch of Black Pepper
- Pinch of Toasted Sesame Seeds
- Pinch of Salt
- 4 cups Rice Water (approx. 800ml)
- 1 tsp Rice Flour
- 1 tsp Water (for rice flour slurry)
- 1 tsp Soy Sauce
- 1/2 tsp Sugar
- 1/2 Tbsp Sesame Oil
- Pinch of Black Pepper
- Pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, bring a pot of water to a rolling boil. Add the blanched ferns and let them simmer for about 1-2 minutes. This step helps to remove any bitterness from the ferns and ensures a tender texture.
Step 2
In a separate bowl, crack the egg and whisk it gently to break the yolk and create a smooth egg wash. This will be drizzled into the soup later for a delicate texture.
Step 3
Finely mince the white part of the green onion and thinly slice the green part diagonally. Mince the garlic finely. These prepared aromatics will enhance the overall flavor of the soup.
Step 4
Cut the blanched ferns into manageable pieces, about 5cm in length. Slice the beef for soup into similar-sized pieces. In a bowl, combine the cut ferns and beef. Add 1 tsp soy sauce, 1/2 tsp sugar, minced garlic, minced white part of the green onion, a little sesame oil, a pinch of black pepper, and a pinch of toasted sesame seeds. Mix everything gently to marinate. This marination will infuse the ferns and beef with rich flavor.
Step 5
Heat a pot over medium heat. Add the marinated beef and ferns and stir-fry for about 2-3 minutes until the beef is lightly browned and the ferns release a savory aroma.
Step 6
After stir-frying the beef and ferns, pour in the prepared rice water (4 cups, approximately 800ml). Bring the soup to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes. This allows the flavors of the ferns and beef to meld beautifully into the broth.
Step 7
To thicken the soup, prepare a rice flour slurry. In a small bowl, mix 1 tsp of rice flour with 1 tsp of water until smooth. Gradually pour this slurry into the simmering soup while stirring constantly to prevent lumps. Continue to cook until the soup reaches your desired consistency, creating a rich and smooth fern soup. Finally, add the diagonally sliced green parts of the green onion and simmer for another minute. Adjust seasoning with salt to your taste before serving.
