Ingredients with Measurements:
- 1 lb. beef brisket, sliced thinly
- 4 cups water
- 1 cup dried shiitake mushrooms, soaked in water for 30 minutes and sliced
- 1 cup fresh shiitake mushrooms, sliced
- 1 cup enoki mushrooms, trimmed
- 1 cup oyster mushrooms, sliced
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. gochugaru (Korean red pepper flakes)
- 1 tbsp. gochujang (Korean red pepper paste)
- 1 tbsp. fish sauce
- 1 tsp. salt
- 1 tsp. black pepper
- 2 green onions, sliced
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, add the beef brisket and water. Bring to a boil and then reduce heat to low. Simmer for 1 hour or until the beef is tender.
2. Add the sliced dried shiitake mushrooms, fresh shiitake mushrooms, enoki mushrooms, oyster mushrooms, onion, and garlic to the pot. Stir to combine.
3. In a small bowl, mix together the soy sauce, sesame oil, gochugaru, gochujang, fish sauce, salt, and black pepper. Add the mixture to the pot and stir to combine.
4. Simmer for another 30 minutes or until the mushrooms are tender.
5. Add the sliced green onions and chopped cilantro to the pot. Stir to combine.
6. Serve hot with rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 17g
- Protein: 30g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or beef round.
- Dried shiitake mushrooms can be substituted with fresh shiitake mushrooms.
- Enoki mushrooms can be substituted with shimeji mushrooms.
- Gochugaru can be substituted with red pepper flakes.
- Gochujang can be substituted with miso paste.
Variations:
- Add tofu for a vegetarian version.
- Add sliced carrots and potatoes for a heartier version.
- Use chicken instead of beef for a lighter version.
Tips and tricks:
- Soak the dried shiitake mushrooms in water for at least 30 minutes to rehydrate them before slicing.
- Trim the bottom of the enoki mushrooms before using.
- Adjust the amount of gochugaru and gochujang according to your spice preference.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a side of rice.
Garnishes:
- Sprinkle with sliced green onions and chopped cilantro.
Pairings:
- Serve with steamed rice and banchan (Korean side dishes).
Suggested side dishes:
- Kimchi
- Steamed vegetables
- Japchae (Korean stir-fried glass noodles)
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute the heat.
- If the soup is too bland, adjust the seasoning with more soy sauce or salt.
Food safety advice:
- Make sure to cook the beef until it is fully cooked and tender.
Food history:
- Chueo-tang is a Korean soup made with fish or beef and various vegetables. It is a popular dish in Korean cuisine.
Flavor profiles:
- Savory, umami, spicy
Serving suggestions:
- Serve hot with rice and banchan.
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Region: Korean