Ingredients with Measurements:
- 1 lb beef brisket, sliced thinly
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 6 cups beef broth
- 1 cup sliced shiitake mushrooms
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 cup sliced green onions
- 1 cup bean sprouts
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat sesame oil over medium-high heat.
2. Add beef brisket and cook until browned on all sides.
3. Add onions, garlic, and ginger and cook until onions are translucent.
4. Add soy sauce, gochujang, and gochugaru and stir to combine.
5. Pour in beef broth and bring to a boil.
6. Reduce heat to low and let simmer for 30 minutes.
7. Add shiitake mushrooms, carrots, and zucchini and let simmer for another 10 minutes.
8. Add green onions and bean sprouts and let simmer for 5 more minutes.
9. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or sirloin.
- Shiitake mushrooms can be substituted with button mushrooms.
- Gochujang can be substituted with sriracha sauce.
Variations:
- Add tofu for a vegetarian version.
- Use chicken broth instead of beef broth for a lighter version.
- Add rice noodles for a heartier version.
Tips and tricks:
- Slice the beef thinly for faster cooking time.
- Use low-sodium soy sauce to control the saltiness of the soup.
- Add more or less gochujang and gochugaru depending on your spice preference.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls with a sprinkle of sliced green onions on top.
Garnishes:
Garnish with sesame seeds and a drizzle of sesame oil.
Pairings:
Serve with steamed rice and kimchi.
Suggested side dishes:
Serve with Korean-style fried chicken or japchae (stir-fried glass noodles).
Troubleshooting advice:
- If the soup is too spicy, add more beef broth to dilute the heat.
- If the soup is too salty, add more water to dilute the saltiness.
Food safety advice:
- Make sure to cook the beef thoroughly before adding the vegetables.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Kangjǒng soup is a traditional Korean soup that originated from the northern region of Korea.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish.
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Region: Korean