Janggukbal- spicy Beef Soup 4 servings.
12 oz beef brisket, fat trimmed
8 ounces Korean radish cut in 2-inch cubes
4 med. leeks
1/2 carrot, peeled, sliced
10 fresh shitake mushrooms, sliced
5 liters of water
Sauce
3 Tbsp. soy sauce
2 tsp red pepper powder
2 tsp. salt
2 tsp minced garlic
1/4 tsp grated fresh garlic
1 Tbsp Asian sesame oil.
Trim off and discard the green part of the leeks, cut into half then 6 pieces, each.
set aside with the radish (daikon), carrots and mushrooms and rest of sauce ingredients
Mix sauce and set aside
Boil the beef for 2 1/2 hours, remove from water, cut up and toss with sauce. Add vegetables to beef broth and simmer until tender, about 5 minutes. Add beef with sauce back and boil 1 more minute before serving.
12 oz beef brisket, fat trimmed
8 ounces Korean radish cut in 2-inch cubes
4 med. leeks
1/2 carrot, peeled, sliced
10 fresh shitake mushrooms, sliced
5 liters of water
Sauce
3 Tbsp. soy sauce
2 tsp red pepper powder
2 tsp. salt
2 tsp minced garlic
1/4 tsp grated fresh garlic
1 Tbsp Asian sesame oil.
Trim off and discard the green part of the leeks, cut into half then 6 pieces, each.
set aside with the radish (daikon), carrots and mushrooms and rest of sauce ingredients
Mix sauce and set aside
Boil the beef for 2 1/2 hours, remove from water, cut up and toss with sauce. Add vegetables to beef broth and simmer until tender, about 5 minutes. Add beef with sauce back and boil 1 more minute before serving.
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