Aromatic Spring Beef and Fern Soup
[Soup Dish / Spring Fern Recipe] Rich Spring Flavors with Beef and Fern Doenjang Guk
Inspired by the appearance of fresh spring fern (naengi), I decided to make some doenjang-jjigae with it. I felt that just vegetables might be a bit bland, so I also bought some beef for soup and cooked them together, which made the flavor even better! I’ll share with you a recipe for beef and fern doenjang guk, full of fragrant spring aromas!
Soup Ingredients- 200g Beef for soup
- 2 Tbsp Perilla oil (Deulgireum)
- 3 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1L Water
- 1 pack Broth sachet (e.g., anchovy/kelp)
- 100g Radish
- 1/2 Onion
- 1/2 Scallion
- 100g Mini king oyster mushrooms
- 2/3 Zucchini
- 70g Fern (Naengi)
- 3 Korean green chilies
- 1 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Heat a pot over medium-low heat, add 2 Tbsp of perilla oil, and stir-fry 200g of beef for soup until it loses its pink color. Once the beef is browned, pour in 1L of water and add the broth sachet. Bring to a rolling boil.
Step 2
While the water is boiling, thinly slice the 100g of radish. You can cut it into bite-sized pieces or half-moon shapes.
Step 3
Once the water is boiling vigorously, place 3 Tbsp of doenjang and 1/2 Tbsp of gochujang in a fine-mesh sieve and dissolve them well into the boiling water. This helps to prevent clumps and ensure a smooth broth.
Step 4
Add the sliced radish to the broth and continue to simmer until the radish becomes tender and slightly translucent. This allows the radish to cook through and release its subtle sweetness.
Step 5
Prepare the remaining vegetables: cut the 2/3 zucchini into half-moons or cubes, slice the 1/2 onion, chop the 1/2 scallion diagonally, and trim and slice or tear the 100g of mini king oyster mushrooms. Finely chop the 3 Korean green chilies for a bit of heat. Add all these prepared vegetables to the pot.
Step 6
Thoroughly wash the 70g of fern in cold running water until all dirt and grit are removed. Trim the roots and cut the fern into manageable pieces, about 3-4 cm long. Add the cleaned fern to the soup along with 1 Tbsp of gochugaru for an extra kick.
Step 7
In my opinion, doenjang-jjigae develops a richer, deeper flavor the longer it simmers! So, let the soup continue to cook for about 10 more minutes. This allows the flavors to meld beautifully. Once the vegetables are tender and the broth is fragrant with the essence of spring, your delicious Beef and Fern Doenjang Guk is ready. Enjoy the taste of spring!
