Beef ·
Soup and Curry ·
This is a spicy Korean soup that warms you from the inside out. Slow-cooked brisket, gochugaru, garlic and fernbrake come together for a rich, beefy broth with real depth.
Category
Dinner
Servings
4
Prep time
20 minutes
Cook time
2 minutes
This is a spicy Korean soup that warms you from the inside out. Slow-cooked brisket, gochugaru, garlic and fernbrake come together for a rich, beefy broth with real depth.
Ingredients
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1kg beef brisket
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1 brown onion
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3 spring onions
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4 dried Shitaki mushrooms
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½ tsp black peppercorns
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1 tsp sea salt
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100g fernbrake (Bracken / Gosari)
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6 cloves garlic
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2 tbsp sesame oil
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3 tbsp Gochugaru
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200g bean sprouts
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1 tbsp soy sauce
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2 tbsp fish sauce
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Steamed rice, to serve
Directions
Cook the beef
Trim any excess fat from the beef brisket, then place in a large heavy based saucepan.
Cut the onion in half and cut the whites from the spring onions, reserving the greens for garnish.
Add the onions, spring onions whites, mushrooms, black peppercorns and salt to the saucepan, then fill with enough water to just cover the beef. Cover with a tight fitting lid and place over a high heat to bring to the boil.
Reduce the heat to medium and cook for 2 hours, until the brisket is tender.
Prep the vegetables
Place the fernbrake in a large bowl and cover with warm water. Set aside to soak and rehydrate for at least 1 hour.
Chop the greens of the spring onion and finely grate the garlic.
Heat the sesame oil in a small frying pan over medium heat. Cook the garlic for 1 minute, stirring. Add the Gochugaru and cook for a further minute, until aromatic. Remove from the heat.
Bring it together
Remove the beef and mushrooms from the saucepan and set aside until cool enough to handle. Remove the onion from the broth and discard.
Slice the mushrooms thinly and slice the beef into 1cm strips.
Add the mushrooms and beef back into the saucepan and place over a medium heat.
Drain the fernbrake and add to the saucepan along with the Gochugaru oil mix, bean sprouts, soy sauce and fish sauce. Cover with the lid again and simmer for 10 minutes.
Uncover and stir through the spring onion greens, reserving a little for garnish.
Remove the saucepan from the heat and ladle the soup into serving bowls. Serve with some steamed rice on the side and garnish with the reserved spring onions.
Recipe notes
Cook support
The dried fernbrake will need to be soaked before adding to the soup, and to weigh it down under the water place a plate or bowl on top of the water's surface.
Sourcing
Fernbrake, also known as Bracken or Gosari in Korean, is the edible shoots of the bracken fern. They are often sold dried or frozen from Asian supermarkets. Substitutes that mimic the chewy texture and earthy flavour include eggplant, spinach stems, burdock root or enoki mushrooms.
Substitutions
Gochugaru is Korean chilli powder and available at Asian supermarkets. If you can’t find it, then use a blend of sweet paprika and a decent pinch of cayenne pepper or finely crushed chilli flakes.
Storage
Store the soup in an airtight container and refrigerate for up to 5 days.
