Description
This Korean Winter Soup is a hearty and comforting dish perfect for chilly days. Made with tender beef brisket simmered in a flavorful broth enriched with Korean red pepper paste and powder, garlic, and vegetables like napa cabbage, daikon radish, and tofu, it offers a warming, spicy-sweet kick. Served with steamed white rice, this soup brings both nutrition and soul-soothing warmth in every bite.
Ingredients
Scale
Soup Ingredients
- 1 lb Beef Brisket (can substitute with chuck roast for a different texture)
- 8 cups Water
- 1 tbsp Soy Sauce
- 1 tbsp Korean Red Pepper Paste (Gochujang)
- 1 tbsp Korean Red Pepper Powder (Gochugaru)
- 4 cloves Garlic (minced)
- 1 medium Onion (chopped)
- 2 cups Napa Cabbage (chopped)
- 1 medium Daikon Radish (sliced)
- 1 block Firm Tofu (cubed)
- 1 tbsp Sesame Oil (for sautéing)
- 3 scallions (Green Onions, sliced)
- Salt (to taste)
- Pepper (to taste)
For Serving
- 2 cups White Rice (cooked)
Instructions
- Simmer the Beef Brisket: Combine the beef brisket with enough water to cover it in a large pot. Bring to a boil, then reduce heat to a simmer and cook for 30 minutes with the lid slightly ajar.
- Skim Off Impurities: Skim off any foam or impurities that rise to the surface to achieve a clear broth, ensuring a clean and rich flavor base.
- Add Flavorings: Stir in soy sauce, Korean red pepper paste (gochujang), Korean red pepper powder (gochugaru), and minced garlic into the broth. Simmer for an additional 5 minutes to infuse the flavors.
- Add Vegetables and Tofu: Add the chopped onion, napa cabbage, cubed firm tofu, and sliced daikon radish to the pot. Stir gently and let the soup simmer for 20 minutes to tenderize the vegetables and meld the flavors.
- Sauté the Scallions: Heat sesame oil in a small pan over medium heat, then add sliced green onions and sauté for 2-3 minutes until fragrant. Add the sautéed scallions into the soup pot.
- Season Soup: Season the soup with salt and pepper to taste, adjusting carefully to balance the spicy and savory flavors.
- Serve: Ladle the hot soup into bowls and serve immediately alongside steamed white rice for a complete, satisfying meal.
Notes
- Substitute beef brisket with chuck roast for a chewier texture if preferred.
- Adjust the amount of gochujang and gochugaru depending on your spice tolerance.
- For a richer broth, you can add beef bone or stock instead of plain water.
- To make it gluten-free, use gluten-free soy sauce or tamari.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
