How to make spicy beef soup
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- 소고기 250g
- 무 1/4개
- 콩나물 200g
- 대파 2대
- 표고버섯 4개
- 청양고추 1개
- 홍고추 1개
- 멸치다시마육수 800ml
- 고춧가루 2~3T
- 다진마늘 1.5T
- 국간장 2T
- 참기름 2T
- 소금 약간
- 후추 약간
- 소고기국에 들어가는 쇠고기 부위는 국거리용으로 준비하면 되는데요. 양지나 사태가 국을 끓이기 좋아요. 키친타월로 핏물을 가볍게 제거해 줍니다.
- 무는 먹기 좋게 잘라주는데요. 나박 썰기 해주어도 되지만 경상도식 스타일은 연필 깍듯이 삐져 썰어주는 게 포인트랍니다.
- 무만큼이나 달큰한 대파는 큼직하게 썰어주고, 식감 좋은 표고버섯도 슬라이스해요.
- 콩나물을 손질하여 씻은 뒤 물기를 털어 준비하고, 고추는 어슷 썰어줍니다.
- 냄비에 참기름 2 큰 술 듬뿍 넣고 소고기를 먼저 볶아줍니다.
- 국간장 2 큰 술, 다진 마늘 1½ 큰 술을 넣고 같이 볶아줍니다.
- 고기 표면이 어느 정도 익으면 무와 대파를 넣고 같이 볶아줍니다.
- 고춧가루 2~3 큰 술도 같이 넣고 볶아요. 매운 정도에 따라 양을 조절해 줍니다.
- 고춧가루를 넣고 먼저 같이 볶아줍니다.
- 3~4분 정도 볶으면서 재료가 어우러지면 멸치 다시마 육수를 부어줍니다.
- 물을 넣고 끓여도 되지만 육수를 넣어주면 더 깊은 맛이 난답니다. 육수를 내는 날이라 멸치, 디포리, 황태머리, 다시마 대파, 양파, 무를 넣고 진하게 육수를 내어 끓여주었어요^^
- 육수를 넣고 무가 거의 익을 정도로 한소끔 끓여주다가 표고버섯과 콩나물을 넣어줍니다.
- 재료가 모두 익으면 고추를 넣어줍니다.
- 간을 보고 부족한 간은 소금, 후추 약간으로 맞추어준 뒤 마무리해요. 버섯과 고기의 식감에 시원한 대파와 콩나물, 부드러운 무가 진한 국물과 잘 어우러져요.
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For the beef soup, you can prepare any cut suitable for soup. Brisket or shank are good for making soup. Lightly remove the blood with a kitchen towel.
You can prepare it for soup.
Brisket or shank is good for making soup.
Gently remove the blood with a kitchen towel.
Cut the radish into bite-sized pieces. You can slice it thinly, but the key to the Gyeongsang-do style is to cut it with a slanted cut, like sharpening a pencil.
The Gyeongsang style is like sharpening a pencil
The key point is to slice it thinly.
Cut the green onions, which are as sweet as radishes, into large pieces, and slice the shiitake mushrooms, which have a good texture.
Cut into large pieces, and slice the shiitake mushrooms for a good texture as well.
Add 2 generous tablespoons of sesame oil to a pot and stir-fry the beef first.
Sauté the beef first.
Add 2 tablespoons of soup soy sauce and 1½ tablespoons of minced garlic and stir-fry together.
Add it and stir-fry together.
Once the surface of the meat is cooked to some extent, add the radish and green onions and stir-fry them together.
Add the radish and green onions and stir-fry them together.
Add 2 to 3 tablespoons of red pepper powder and stir-fry. Adjust the amount according to the level of spiciness.
Adjust the amount according to the level of spiciness.
Add red pepper powder and stir-fry together first.
Stir-fry for about 3 to 4 minutes until the ingredients are well combined, then pour in the anchovy and kelp broth.
Pour in the anchovy and kelp broth.
You can boil it with water, but adding broth brings out a deeper flavor. Since it was a day for making broth, I added anchovies, dried sardines, dried pollack heads, kelp, green onions, onions, and radishes to make a rich stock, and boiled it for you.
Adding broth gives it a deeper flavor.
It is the day to make broth
Anchovies, dried anchovies, dried pollack heads, kelp
I made a rich broth and boiled it for you.
You can simply use a broth pack.
Add the broth and bring to a boil until the radish is almost cooked, then add the shiitake mushrooms and bean sprouts.
Add shiitake mushrooms and bean sprouts.
Once all the ingredients are cooked, add the chili peppers.
Taste the dish and adjust the seasoning with a little salt and pepper if needed, then finish. The textures of the mushrooms and meat, combined with the refreshing green onions, bean sprouts, and tender radish, blend well with the rich broth.
Finish by adjusting the seasoning with a little salt and pepper.
The refreshing green onions, bean sprouts, and tender radish blend well with the rich broth.
- If you add the red pepper powder and stir-fry it together first, the broth will have a clean and deep flavor without being heavy. Since it offers a flavor similar to chili oil, be sure to stir-fry it first before adding the broth.
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