Spicy Scallion Beef Soup
Gyeongsang Province Style! Rich and Spicy Scallion Beef Soup Recipe
You don’t need taro stems or bracken to make a delicious yukgaejang! Try this simple yet deeply flavorful Gyeongsang-style scallion beef soup using only fresh scallions and crisp bean sprouts. The tender shredded beef combined with refreshing vegetables makes it perfect for a hangover cure or a hearty meal.
Broth and Beef Ingredients- 1kg Beef for stewing (Korean beef)
- 1-2 Dried pollack heads
- 1 Handful of dried scallion roots
- 10g Dried kelp
- 2-3 Dried shiitake mushrooms
- 1/3 Radish
- 12 cups Water (approx. 2.4L) or more
Beef Seasoning- 2-3 Tbsp Minced garlic
- 1/2 Tbsp Ginger powder (or 1 tsp minced fresh ginger)
- 3 Tbsp or more Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Soup soy sauce (Gukganjang)
Main Ingredients for Toppings- 6 or more Scallions (mainly white parts), cut lengthwise
- 1 pack Oyster mushrooms (approx. 200g)
- 1 bag Bean sprouts (approx. 200g)
- 1 Tbsp Soup soy sauce (Gukganjang)
- 1-2 Tbsp Chili oil or Gochugaru (Korean chili flakes)
Remaining Seasonings and to Taste- 1 Onion
- Soup soy sauce, Salt (Fish sauce if needed)
- A pinch of black pepper (optional)
- 2-3 Tbsp Minced garlic
- 1/2 Tbsp Ginger powder (or 1 tsp minced fresh ginger)
- 3 Tbsp or more Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Soup soy sauce (Gukganjang)
Main Ingredients for Toppings- 6 or more Scallions (mainly white parts), cut lengthwise
- 1 pack Oyster mushrooms (approx. 200g)
- 1 bag Bean sprouts (approx. 200g)
- 1 Tbsp Soup soy sauce (Gukganjang)
- 1-2 Tbsp Chili oil or Gochugaru (Korean chili flakes)
Remaining Seasonings and to Taste- 1 Onion
- Soup soy sauce, Salt (Fish sauce if needed)
- A pinch of black pepper (optional)
- 1 Onion
- Soup soy sauce, Salt (Fish sauce if needed)
- A pinch of black pepper (optional)
Cooking Instructions
Step 1
Prepare the Beef and Boil the Broth: Soak the stewing beef in cold water for about 30 minutes to remove any blood. (If you’re short on time, you can blanch it in boiling water once to remove impurities.) In a large pot, add plenty of water. Add the beef, radish cut into large pieces, dried pollack heads, cleaned scallion roots, kelp, and dried shiitake mushrooms (consider tying the aromatics like pollack heads, roots, kelp, and mushrooms in a cheesecloth bag for easy removal). Bring to a boil over high heat, then reduce to medium-low and simmer for at least 1 hour to create a rich broth.
Step 2
Season the Beef: While the broth is simmering, remove the tender cooked beef from the pot and let it cool slightly. Shred the beef along the grain into bite-sized pieces. In a bowl, combine the shredded beef with minced garlic, ginger powder, gochugaru, and soup soy sauce. Mix well by gently massaging the ingredients into the beef. Pre-seasoning the beef enhances its flavor.
Step 3
Strain the Broth and Add Beef: After simmering the broth for over an hour, remove the radish and the aromatic sachet (pollack heads, kelp, roots, mushrooms). (We’ll cut the radish later.) Add the seasoned shredded beef back into the strained broth. Bring it back to a simmer, then reduce heat to low and cook for another 10-15 minutes, allowing the beef’s flavor to infuse into the broth.
Step 4
Blanch the Vegetables: Blanch the bean sprouts in boiling water for just 30 seconds to 1 minute, then rinse them under cold water and drain. (Avoid overcooking to maintain their crispiness!) Trim the base of the oyster mushrooms, tear them into smaller pieces, and blanch in boiling water for about 1 minute before draining. Cut the white parts of the scallions into long pieces for the soup.
Step 5
Season the Vegetables (Optional): Place the blanched bean sprouts, oyster mushrooms, and cut scallions in a bowl. Add 1 tbsp of soup soy sauce and 1-2 tbsp of chili oil or gochugaru. Gently toss to combine. This step adds extra flavor to the vegetables. (You can also skip this and add them directly to the broth.)
Step 6
Add Toppings and Simmer: Cut the reserved radish into bite-sized pieces and add it to the broth. Add all the pre-seasoned toppings (beef, bean sprouts, mushrooms, scallions) to the pot and bring to a simmer. Thinly slice the onion and add it to the soup once it starts boiling. Cook for another 2-3 minutes. The onion adds a refreshing sweetness to the broth.
Step 7
Adjust Final Seasoning: Finally, season the soup with soup soy sauce and salt to your liking. For an extra depth of flavor, you can add a little fish sauce. Let it simmer for a moment longer. If desired, sprinkle a pinch of black pepper before serving. Ladle the hot scallion beef soup into bowls and enjoy!
