This spicy beef soup is more popular in the hot summer days than it is in the winter. The beef and vegetables are said to help overcome the scorching summer heat.
200g beef brisket (beef stock: 10g leek,
5 cloves garlic, 50g radish, 1 tbsp soy sauce,
2 liters water, 50g Leek)
50g taro stem (opt.), 50g fiddlehead fern (opt.), 50g radish, 50g oyster mushroom (sub.: any mushroom), 50g mung bean sprout
Seasoning 1 tbsp finely powdered Korean chili, 2 tbsp soy sauce, 1 tbsp crushed garlic, 1 tbsp hot chili oil, 1/2 tsp Korean chili powder, 2 tsp salt
① Make beef stock with brisket. Remove brisket and shred or pull into small strips.
② Pour stock over cheese cloth.
③ Cut leeks 5cm long (cut root part in half lengthwise). Slice radish into bite size squares.
④ Cut off about 1cm of root then separate each mushroom, clean and drain.
⑤ Blanch mung bean sprouts in salt water (1 tsp salt) then drain.
⑥ Optional After thoroughly cleaning
taro stems, boil until fully cooked. Rinse
then soak in cold water for 3 to 4 hours
to remove pungent taste. Completely
drain excess water and cut 5cm long.
Optional Cut the hard lower part of the fern and parboil in salt water (1 tsp salt). Rinse in cold water 2 or 3 times then drain. Cut 5cm long.
⑦ Combine and mix all ingredients (except stock) and set aside.
⑧ In a pot, bring beef stock to a boil and add 7. Cook for about 1 hour and season with salt.