Deep & Refreshing Beef and Mushroom Soup (Baek Jong-won Style)
Baek Jong-won’s Cooking Secrets: Rich Beef and Mushroom Soup at Home
I tried following the recipe for Beef and Mushroom Soup from Baek Jong-won’s ‘Cooking Secrets’, a channel that has surpassed 3 million YouTube subscribers. Enjoy the clear, deep flavor of this exquisite beef and mushroom soup that will make your meal satisfying!
Ingredients- 1 1/2 cups Radish (approx. 200g)
- 2/3 cup Beef (for soup, approx. 100g)
- 2 Shiitake Mushrooms
- 1 pack Enoki Mushrooms (approx. 100g)
- 1 Tbsp Sesame Oil
- 1 Tbsp Cooking Oil
- 1 Egg
- 1 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 2 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 1/2 Tbsp Coarse Salt (or to taste)
- A pinch of Black Pepper
- 1.5L Water (6 cups)
- 1/3 cup Scallions (approx. 50g)
Cooking Instructions
Step 1
First, soak the beef in cold water for about 10 minutes to remove any blood. Pat the beef dry with paper towels and cut it into bite-sized pieces, about 1-1.5cm thick, for a rich broth. Thoroughly draining the blood will result in a cleaner tasting soup.
Step 2
Slice the radish thinly into uniform, half-moon shapes. Remove the stems from the shiitake mushrooms and slice the caps. Trim the base of the enoki mushrooms and separate the clumps into individual strands. Slice the scallions finely or diagonally. Beat the egg until smooth, removing the chalazae, to prepare the egg wash. Prepping all ingredients makes the cooking process much smoother.
Step 3
Heat the sesame oil and cooking oil in a deep pot over medium heat. Add the sliced beef and stir-fry until the surfaces are browned. This step helps to release the savory aroma of the beef and deepens the broth’s flavor.
Step 4
When the beef is about halfway cooked, add the thinly sliced radish and stir-fry with the beef. The radish will absorb the oils and the beef’s flavor, adding a subtle sweetness and enhancing the overall taste.
Step 5
Once the beef and radish are stir-fried, pour in 1.5 liters (6 cups) of water. Add the minced garlic, soy sauce for soup, and anchovy sauce. Mix well. Bring to a boil over high heat, then reduce to medium heat and simmer gently for 10-15 minutes until the radish becomes translucent and tender. Using both soy sauce for soup and anchovy sauce will boost the umami flavor.
Step 6
When the radish is fully cooked and translucent, carefully scoop out the cooked radish from the simmering broth and set it aside. This prevents the radish from becoming too mushy and keeps the broth clear.
Step 7
Add the prepared shiitake mushrooms and enoki mushrooms to the broth from which you removed the radish. Mushrooms don’t need long cooking; once the broth returns to a simmer, cook for just 2-3 more minutes. The fragrant aroma from the mushrooms will enrich the soup’s flavor.
Step 8
As the broth simmers again, slowly drizzle the beaten egg in a circular motion. Gently stir to create delicate egg ribbons. Add the sliced scallions. Finally, season with coarse salt to taste. Adjust the salt according to your preference.
Step 9
Ladle the finished beef and mushroom soup into serving bowls. Sprinkle a pinch of black pepper on top for an extra aromatic touch. Enjoy this hearty and satisfying meal with a warm bowl of rice!
