Ingredients with Measurements:
- 1 lb beef brisket, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp Baekseju (Korean rice wine)
- 6 cups beef broth
- 1 cup sliced shiitake mushrooms
- 1 cup sliced carrots
- 1 cup sliced daikon radish
- 1 cup sliced green onions
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Chopping board
- Knife
- Grater
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the sliced beef brisket and cook until browned on all sides. Remove from the pot and set aside.
2. In the same pot, add the chopped onion, minced garlic, and grated ginger. Cook until fragrant, about 2-3 minutes.
3. Add the Baekseju and stir to deglaze the pot. Add the beef broth and bring to a boil.
4. Add the sliced shiitake mushrooms, carrots, and daikon radish. Reduce the heat to low and let simmer for 30 minutes.
5. Add the cooked beef brisket back into the pot. Add the sliced green onions, soy sauce, and sesame oil. Season with salt and pepper to taste.
6. Let simmer for another 10-15 minutes until the vegetables are tender and the flavors have melded together.
7. Serve hot with rice or noodles.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the beef brisket, and low heat for simmering the soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 15g
Protein: 30g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or stew meat.
- Shiitake mushrooms can be substituted with button mushrooms or any other mushroom of your choice.
- Daikon radish can be substituted with turnips or parsnips.
Variations:
- Add some gochujang (Korean chili paste) for some heat.
- Add some tofu for a vegetarian version.
- Use chicken broth instead of beef broth for a lighter soup.
Tips and tricks:
- To make the soup even more flavorful, you can brown the onions, garlic, and ginger before adding the Baekseju and beef broth.
- If you prefer a thicker soup, you can add some cornstarch slurry to thicken it up.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with some sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve the soup with some steamed rice or noodles.
Suggested side dishes:
Kimchi, pickled vegetables, or a simple green salad.
Troubleshooting advice:
- If the soup is too salty, add some water to dilute it.
- If the soup is too bland, add some more soy sauce or salt to taste.
Food safety advice:
Make sure to cook the beef brisket thoroughly to avoid any foodborne illnesses.
Food history:
Baekseju is a traditional Korean rice wine that is often used in cooking. It is made from fermented rice, wheat, and barley.
Flavor profiles:
This soup is savory, slightly sweet, and has a hint of nuttiness from the sesame oil.
Serving suggestions:
Serve the soup hot with some rice or noodles on the side.
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Region: Korean