Ingredients with Measurements:
- 1 pound beef brisket, cut into bite-sized pieces
- 1 cup dried chueo (Korean arrowroot noodles)
- 1 onion, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- Salt and pepper to taste
- Sliced green onions and sesame seeds for garnish
Special equipment needed:
- Large pot or Dutch oven
- Strainer
Step-by-step instructions:
1. Soak the dried chueo in cold water for 30 minutes to soften.
2. In a large pot or Dutch oven, heat sesame oil over medium-high heat. Add the beef and cook until browned on all sides.
3. Add the sliced onion and minced garlic to the pot and sauté until fragrant.
4. Pour in the beef broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
5. Add the softened chueo noodles, soy sauce, gochugaru, sugar, salt, and pepper to the pot. Simmer for an additional 10-15 minutes until the noodles are cooked through.
6. Remove from heat and strain the soup to remove any excess fat or impurities.
7. Serve hot with sliced green onions and sesame seeds as garnish.
Time:
Preparation time: 40 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning beef, low heat for simmering soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or sirloin.
- Dried chueo noodles can be substituted with sweet potato noodles or glass noodles.
- Gochugaru can be substituted with red pepper flakes or cayenne pepper.
Variations:
- Add sliced mushrooms or carrots for extra flavor and nutrition.
- Use chicken broth instead of beef broth for a lighter soup.
- Add a beaten egg to the soup for a creamy texture.
Tips and tricks:
- Soaking the chueo noodles in cold water before cooking will help soften them and reduce cooking time.
- Browning the beef before adding the broth will enhance the flavor of the soup.
- Straining the soup before serving will remove any impurities and make it look more appetizing.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with steamed rice and kimchi for a complete Korean meal.
Suggested side dishes:
Kimchi, pickled vegetables, steamed rice.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
- Make sure to cook the beef thoroughly to avoid any foodborne illnesses.
- Store leftover soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Chueo-tang is a traditional Korean soup made with dried chueo noodles and beef broth. It is a popular comfort food in Korea, especially during the cold winter months.
Flavor profiles:
Savory, slightly spicy, and hearty.
Serving suggestions:
Serve hot with steamed rice and kimchi for a complete Korean meal.
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Region: Korean