Spicy Scallion Soup (Pae-Gae-Jang) – Altoran Style
Quick and Easy Scallion Soup Recipe Using Leftover Holiday Broth (Tang-guk/Galbi-tang) – Altoran’s Secret
Don’t throw away leftover Tang-guk or Galbi-tang from the holidays! This recipe transforms them into a deliciously spicy and refreshing Pae-Gae-Jang by adding plenty of scallions. It’s the perfect hangover soup and a super simple way to use up leftover holiday ingredients. Learn how to make this amazing scallion dish!
Main Ingredients- 200g Beef (for soup)
- 200g Scallions (mostly white parts)
- 1.3~1.5L Broth (or leftover Tang-guk/Galbi-tang)
- 2 Tbsp Cooking Oil
- 1 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic (for stir-frying)
- 1 Tbsp Gochugaru (Korean chili flakes, for stir-frying)
- 3 Tbsp Soy Sauce (Guk-ganjang)
- 3 Tbsp Fish Sauce
- 1/2 Tbsp Salt (adjust to taste)
- Pinch of Black Pepper
- 1 Egg
Beef Marination- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
Prepare the scallions: Wash 200g of fresh scallions thoroughly. Chop them into manageable pieces, and for the white parts, cut them into four lengthwise sections. This way, they absorb the seasoning well and provide a pleasant texture when eaten.
Step 2
Prepare the broth: In a pot, combine 1.5L of water and 200g of beef. Boil for about 20 minutes until the beef is tender. Strain the broth and set aside the beef. Tip: If you have leftover Tang-guk or Galbi-tang from the holidays, you can use that broth and beef directly for an even richer flavor. (I used broth and beef from short ribs I cooked.)
Step 3
Marinate the beef: Cut the boiled beef into bite-sized pieces (about 2-3 cm). In a bowl, combine the beef with 1 Tbsp Gochugaru, 1 Tbsp Fish Sauce, and 1 Tbsp Minced Garlic. Mix well by gently massaging the ingredients into the beef. Using fish sauce here enhances the beef’s umami flavor.
Step 4
Make chili oil: Heat 2 Tbsp cooking oil and 1 Tbsp sesame oil in a pot over medium-low heat. Add 1 Tbsp minced garlic and stir-fry until fragrant. Then, add 1 Tbsp Gochugaru and stir quickly to prevent burning, creating a fragrant chili oil. (Tip: Winter scallions are sweeter as they store nutrients to endure the cold. The longer they cook, the sweeter they become! This chili oil will add wonderful depth to your soup.)
Step 5
Sauté scallions with seasoning: To the chili oil, add 3 Tbsp Soy Sauce and 3 Tbsp Fish Sauce, mixing well to create the soup base. Once the seasoning starts to bubble, add all the chopped scallions from step 1. Sauté until the scallions soften and release their flavor into the seasoning. It’s important to stir-fry them sufficiently to let the sweetness of the scallions meld with the sauce.
Step 6
Add broth and simmer: Once the scallions are well-sautéed in step 4, add the marinated beef from step 2 and stir-fry together briefly. Pour in the prepared broth (or leftover Tang-guk/Galbi-tang) of 1.3-1.5L. Bring to a rolling boil over high heat. Skim off any foam that rises to the surface for a cleaner taste.
Step 7
Finish and serve: Taste the Pae-Gae-Jang and adjust the seasoning with salt if needed. (I found the seasoning was perfect, so I didn’t add extra salt.) Sprinkle a pinch of black pepper. Finally, slowly drizzle in 1 beaten egg in a circular motion. To keep the soup clear, avoid stirring too vigorously after adding the egg; just a gentle stir or two will create soft, fluffy ribbons of egg. Serve hot and enjoy!
