Ingredients with Measurements:
- 1 lb beef brisket, sliced thinly
- 1 cup Korean radish, sliced thinly
- 1 cup Korean watercress, chopped
- 1 cup Korean fernbrake, soaked in water for 30 minutes
- 1/2 cup green onion, chopped
- 1/4 cup garlic, minced
- 1/4 cup soy sauce
- 1/4 cup red pepper flakes
- 2 tbsp sesame oil
- 1 tbsp sugar
- 8 cups water
Special equipment needed:
- 1 large glass jar with a lid
Step-by-step instructions:
1. In a large mixing bowl, combine the beef brisket, Korean radish, Korean watercress, Korean fernbrake, green onion, and garlic.
2. In a separate mixing bowl, whisk together the soy sauce, red pepper flakes, sesame oil, and sugar.
3. Pour the soy sauce mixture over the beef and vegetable mixture, and mix well.
4. Transfer the mixture into a large glass jar, and pour in the water.
5. Close the lid tightly, and shake the jar to mix all the ingredients together.
6. Place the jar in a pot of boiling water, and let it simmer for 2 hours.
7. Remove the jar from the pot, and let it cool down to room temperature.
8. Once cooled, open the jar and serve the soup in bowls.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Simmering temperature: 212°F (100°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or pork shoulder.
- Korean radish can be substituted with daikon radish.
- Korean watercress can be substituted with spinach.
- Korean fernbrake can be substituted with shiitake mushrooms.
Variations:
- Add sliced tofu or egg for a vegetarian version.
- Add sliced potatoes or carrots for a heartier soup.
Tips and tricks:
- Soaking the fernbrake in water helps to soften it and remove any bitterness.
- Use a large glass jar with a tight-fitting lid to prevent any leaks during cooking.
- Shake the jar occasionally during cooking to ensure even distribution of ingredients.
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 with a sprinkle of chopped green onion on top.
Garnishes:
Garnish with a sprinkle of sesame seeds or a drizzle of sesame oil.
Pairings:
Serve with a side of steamed rice and kimchi.
Suggested side dishes:
- Korean-style pickled vegetables
- Steamed bok choy
- Stir-fried mushrooms
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute the heat.
- If the soup is too salty, add more water and adjust the seasoning.
Food safety advice:
- Make sure the glass jar is heat-resistant and can withstand the boiling water.
- Use a jar with a tight-fitting lid to prevent any leaks during cooking.
- Always wash your hands and utensils before handling food.
Food history:
Nangchang jar soup is a traditional Korean soup that was originally made by farmers who used to cook it in large jars buried in the ground. The soup was left to simmer for hours, allowing the flavors to meld together and create a rich, hearty broth.
Flavor profiles:
The soup has a savory, slightly spicy flavor with a hint of sweetness from the soy sauce and sugar.
Serving suggestions:
Serve the soup as a main course with a side of steamed rice and kimchi.
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Region: Korean