Spicy and Refreshing Super Simple Scallion Beef Soup
Perfect for Snowy Days: A Hangover-Curing Scallion Beef Soup Recipe
It’s snowing heavily today! On days like these when the winter snow falls, I feel like going for a walk outside, even though I’m busy preparing dinner. Tonight’s menu is a simple scallion beef soup. Warm soup dishes are the best in winter! While it can’t quite match the depth of flavor from a traditional Yukgaejang simmered for hours with fernbrake and bean sprouts, a refreshing soup generously filled with scallions is also quite delicious! This recipe offers a delightful taste with minimal fuss.
Main Ingredients
- 450g beef brisket (yangji)
- 5-6 large scallions (mostly white parts)
- 2 medium onions
- 2-3 shiitake mushrooms (oyster mushrooms are also good)
- 1 tbsp finely ground cheongyang chili powder (for adjustable spiciness)
- 2 tbsp finely ground chili powder
- 2 eggs
- Vegetable oil or canola oil, as needed
Broth Ingredients
- 3 liters water
- 1 large scallion (white part)
- 2-3 pieces of Korean radish (approx. 100g)
Seasoning
- 3 tbsp soup soy sauce (guk-ganjang)
- 1.5 tbsp minced garlic
- Salt, to taste (for final seasoning)
- Black pepper, to taste
- 3 liters water
- 1 large scallion (white part)
- 2-3 pieces of Korean radish (approx. 100g)
Seasoning
- 3 tbsp soup soy sauce (guk-ganjang)
- 1.5 tbsp minced garlic
- Salt, to taste (for final seasoning)
- Black pepper, to taste
Cooking Instructions
Step 1
Place the beef brisket in a large bowl and soak in cold water for about 30 minutes to remove excess blood. Properly draining the blood will result in a cleaner tasting broth.
Step 2
In a pot or large cauldron, combine 3 liters of water, the roughly chopped scallion (1 stalk), and the Korean radish pieces. Bring to a rolling boil over high heat.
Step 3
Once the water starts boiling, reduce the heat to medium-low and simmer gently for about 1 hour to create a rich broth. Strain the broth to separate the clear liquid and set it aside. Remove the cooked beef, let it cool slightly, then shred or slice it along the grain into bite-sized pieces. Cut the large scallions into 7-8 cm lengths and then into 2-4 pieces. Thinly slice the onions and shiitake mushrooms.
Step 4
Now, let’s build the flavor base for the soup. Heat a generous amount of vegetable oil in the pot or cauldron. Add the 2 tbsp of fine chili powder and 1 tbsp of finely ground cheongyang chili powder. Stir-fry over low heat, being careful not to burn the powder, until the chili oil is released and it becomes fragrant. This step is crucial for developing the soup’s characteristic aroma and color.
Step 5
Pour the prepared clear broth into the pot with the sautéed chili powder. Stir well to combine, creating the delicious base for the Yukgaejang.
Step 6
Add the shredded beef to the pot.
Step 7
Generously add the prepared large scallions. The refreshing sweetness of the scallions will enhance the soup’s flavor.
Step 8
Add the sliced onions and mushrooms, and cook until all the ingredients are tender and well combined.
Step 9
Add 3 tbsp of soup soy sauce (guk-ganjang) to enhance the umami flavor.
Step 10
Stir in 1.5 tbsp of minced garlic and continue to simmer until the garlic aroma is fully infused into the soup.
Step 11
Finally, season with a little salt and black pepper to taste. If it’s not salty enough, add more salt or a touch more soup soy sauce. For a deeper flavor, you can adjust as needed.
Step 12
Beat the 2 eggs thoroughly and slowly pour the egg mixture in a circular motion over the simmering soup. Allow the egg to cook gently without stirring, forming delicate ribbons.
Step 13
Once the egg is softly set, turn off the heat and serve. Ladle the piping hot Scallion Beef Soup into bowls and enjoy this comforting and flavorful meal!
