Ingredients with Measurements:
- 1 lb beef brisket, cut into small pieces
- 8 cups water
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 cup sliced Korean mountain roots (doraji)
- 1 cup sliced Korean bellflower roots (doraji)
- 1 cup sliced Korean balloon flower roots (doraji)
- 1 cup sliced Korean fernbrake (gosari)
- 1 cup sliced Korean bracken (gosari)
- 1 cup sliced Korean wild chives (buchu)
- 1 cup sliced Korean crown daisy (ssukgat)
- 1 cup sliced Korean perilla leaves (deulkkae)
- 1 cup sliced Korean watercress (minari)
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, add the beef brisket and water. Bring to a boil and then reduce heat to low. Simmer for 1 hour.
2. Add the onion, garlic, soy sauce, fish sauce, salt, and black pepper. Simmer for another 30 minutes.
3. Add the sliced mountain roots, bellflower roots, balloon flower roots, fernbrake, bracken, wild chives, crown daisy, perilla leaves, and watercress. Simmer for another 30 minutes.
4. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours
Temperature:
- Simmer on low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or beef shank.
- Mountain roots, bellflower roots, and balloon flower roots can be substituted with carrots, parsnips, or turnips.
- Fernbrake and bracken can be substituted with shiitake mushrooms or oyster mushrooms.
- Wild chives can be substituted with scallions or leeks.
- Crown daisy can be substituted with spinach or kale.
- Perilla leaves can be substituted with basil or mint.
- Watercress can be substituted with arugula or spinach.
Variations:
- Add tofu or egg for extra protein.
- Add chili flakes or gochujang for extra spice.
- Add rice cakes or noodles for a heartier soup.
Tips and tricks:
- Soak the mountain roots, bellflower roots, and balloon flower roots in cold water for 30 minutes before slicing to soften them.
- Blanch the fernbrake and bracken in boiling water for 5 minutes before slicing to remove any bitterness.
- Use a variety of fresh herbs for a more complex flavor.
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 sprinkle of sliced green onion on top.
Garnishes:
- Sliced green onion
- Sesame seeds
- Red pepper flakes
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Korean pancakes (jeon)
- Steamed vegetables
- Grilled meat or fish
Troubleshooting advice:
- If the soup is too salty, add more water and adjust seasoning accordingly.
- If the soup is too bland, add more salt or soy sauce.
Food safety advice:
- Make sure to cook the beef thoroughly to prevent any foodborne illnesses.
- Wash all vegetables thoroughly before slicing.
Food history:
- Sanmaneul-guk is a traditional Korean soup made with various mountain roots and herbs. It is believed to have originated from the mountainous regions of Korea where these ingredients were readily available.
Flavor profiles:
- Savory, earthy, and slightly bitter.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Korean