Soup > Korean Soups > Vegetable Soups

Vegetable Chueotang Recipe

Ingredients with Measurements:
- 1 lb. of beef brisket, cut into bite-sized pieces
- 1 onion, sliced
- 4 cloves of garlic, minced
- 1 tbsp. of vegetable oil
- 8 cups of water
- 1 tbsp. of soy sauce
- 1 tbsp. of fish sauce
- 1 tsp. of salt
- 1 tsp. of black pepper
- 1 lb. of Korean radish, peeled and sliced
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and sliced
- 1 zucchini, sliced
- 1 bunch of green onions, chopped
- 1 cup of bean sprouts

Special equipment needed:
- Large pot
- Ladle

Step-by-step instructions:

1. In a large pot, heat the vegetable oil over medium-high heat. Add the beef brisket and cook until browned on all sides.

2. Add the onion and garlic to the pot and cook until the onion is translucent.

3. Pour in the water, soy sauce, fish sauce, salt, and black pepper. Bring to a boil.

4. Reduce the heat to low and simmer for 1 hour.

5. Add the Korean radish, carrots, and potatoes to the pot. Simmer for another 30 minutes.

6. Add the zucchini, green onions, and bean sprouts to the pot. Simmer for another 10 minutes.

7. Serve hot with rice.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 40 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings

Nutritional information:
Calories per serving: 300
Fat per serving: 10g
Carbohydrates per serving: 30g
Protein per serving: 25g

Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or beef shank.
- Korean radish can be substituted with daikon radish.
- Zucchini can be substituted with yellow squash.

Variations:
- Add mushrooms for a meaty flavor.
- Use chicken instead of beef for a lighter soup.
- Add noodles for a heartier meal.

Tips and tricks:
- Skim off any foam that forms on the surface of the soup.
- Add more water if the soup becomes too thick.
- Adjust the seasoning to taste.

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 chopped cilantro or parsley.

Pairings:
- Serve with a side of kimchi.

Suggested side dishes:
- Steamed rice
- Korean pancake

Troubleshooting advice:
- If the soup is too salty, add more water.
- If the soup is too bland, add more salt or soy sauce.

Food safety advice:
- Make sure the beef is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
- Chueotang is a Korean soup made with freshwater fish.

Flavor profiles:
- Savory, umami, and slightly sweet.

Serving suggestions:
- Serve hot with rice.

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Region: Korean

Taste: Savory, Spicy, Umami, Tangy, Herbal