Ingredients with Measurements:
- 1 lb. of shigeunchi (Korean-style beef brisket)
- 8 cups of water
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 green onions, thinly sliced
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Rinse the shigeunchi under cold water and place it in a large pot with 8 cups of water. Bring it to a boil over high heat.
2. Reduce the heat to medium-low and simmer for 30 minutes, skimming off any foam that rises to the surface.
3. Add the chopped onion, minced garlic, soy sauce, fish sauce, sesame oil, gochugaru, salt, and black pepper to the pot.
4. Simmer for another 30 minutes, or until the shigeunchi is tender.
5. Remove the shigeunchi from the pot and strain the soup through a strainer.
6. Slice the shigeunchi into thin pieces and return it to the pot.
7. Add the thinly sliced green onions and chopped cilantro to the pot and simmer for another 5 minutes.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 5 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Beef brisket can be substituted for shigeunchi.
- Chicken broth can be substituted for water.
- Red pepper flakes can be substituted for gochugaru.
Variations:
- Add sliced mushrooms to the soup.
- Use chicken instead of beef.
- Add rice cakes for a heartier soup.
Tips and tricks:
- Skim off any foam that rises to the surface of the soup to keep it clear.
- Slice the shigeunchi thinly for a more tender texture.
- Adjust the amount of gochugaru to your desired level of spiciness.
Storage instructions:
Store the soup 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 cilantro on top.
Garnishes:
Garnish with chopped cilantro and sliced green onions.
Pairings:
Serve with steamed rice and kimchi.
Suggested side dishes:
- Korean-style pickled vegetables
- Steamed dumplings
- Korean-style pancakes
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute it.
- If the soup is too salty, add more water or unsalted broth.
Food safety advice:
- Make sure the shigeunchi is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Shigeunchi soup is a traditional Korean soup made with beef brisket.
Flavor profiles:
This soup has a rich and savory flavor with a slight spiciness from the gochugaru.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Korean dishes.
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Region: Korean