Ingredients with Measurements:
- 1 lb of beef brisket, thinly sliced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of gochugaru (Korean chili flakes)
- 6 cups of beef broth
- 1 cup of water
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of sugar
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced green onions
- 1 cup of bean sprouts
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, sauté the beef brisket until browned. Remove from the pot and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant.
3. Add the gochujang and gochugaru to the pot and stir until combined.
4. Pour in the beef broth and water and bring to a boil.
5. Add the soy sauce, sesame oil, rice vinegar, and sugar to the pot and stir.
6. Add the sliced shiitake mushrooms and simmer for 10 minutes.
7. Add the sliced green onions and bean sprouts to the pot and simmer for an additional 5 minutes.
8. Add the beef brisket back to the pot and simmer for another 5 minutes.
9. Season with salt and pepper to taste.
10. Serve hot in soup bowls.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer on medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 20g
Protein: 45g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or sirloin.
- Shiitake mushrooms can be substituted with any other mushroom.
- Bean sprouts can be substituted with sliced carrots or zucchini.
Variations:
- Add noodles to the soup for a heartier meal.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add tofu for a vegetarian option.
Tips and tricks:
- To make the soup spicier, add more gochujang and gochugaru.
- For a milder flavor, reduce the amount of gochujang and gochugaru.
- Make sure to slice the beef brisket thinly for faster cooking.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in a large soup bowl with a garnish of sliced green onions on top.
Garnishes:
- Sliced green onions
- Sesame seeds
- Red pepper flakes
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Korean-style fried chicken
- Japchae (Korean glass noodle stir-fry)
- Banchan (Korean side dishes)
Troubleshooting advice:
- If the soup is too spicy, add more sugar to balance out the heat.
- If the soup is too salty, add more water to dilute the flavor.
Food safety advice:
- Make sure to cook the beef brisket thoroughly to prevent any foodborne illnesses.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Ryongsong soup is a traditional Korean soup that originated in the city of Ryongsong. It is known for its spicy and savory flavor.
Flavor profiles:
Spicy, savory, umami
Serving suggestions:
Serve the soup hot with a side of steamed rice and pickled vegetables.
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Region: Korean