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Korean Spring Onion & Beef Soup
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4.78 from 9 votes

Korean Spring Onion & Beef Soup

Ingredients

  • 200 grams Beef Brisket (~½ lb)
  • 2 Forearm-length pieces of Spring Onion Stalk
  • Small handful Dangmyeon Noodles (optional ingredient)

Broth Ingredients

  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Vegetable Oil
  • 3 pieces of Dashima (Kombu) (About size of your palm)
  • 3 cups of Water (750 ml)

Broth Seasoning

  • 1.5 Tablespoons Soup Soy Sauce (Regular soy sauce if fine too)
  • 1 Tablespoon Minced Garlic
  • Few shakes of Black Pepper

Instructions

Prep ingredients

  • Optional: Pre-Soak Korean dangmyeon noodles in cold water for an hour (or until they turn soft). Let's move on to other ingredients in the meanwhile
  • Pat down your piece of beef brisket with a few paper towels - soak up any residual blood. Then cut the beef into thin bite-sized strips. Afterwards, wrap the small pieces in a few paper towels and just let it sit there while we move on to the next steps - this will remove any extra blood left in the beef pieces.
  • Split both spring onion stalks in half. Then cut them into pinky-length pieces.

Make Broth

  • Fill a pot with 3 cups of water. Then add in 3 Dashima squares. Place on high heat and bring to boil. Once the pot is boiling, reduce to a medium-low heat and let it gently simmer for 3 minutes.
  • After 3 minutes, pick out the dashima pieces. Set the broth aside for now.

Make Stew

  • Place-in Vegetable Oil (1 Tablespoon) & Sesame Oil (1 Tablespoons) into a large pot or wok. Place on medium-high heat and give it a stir. Once the oil is hot, add in the beef pieces. Stir-fry the pieces until most of the pink in the meat is gone.
  • Now, add in the spring onion pieces to the beef. Stir-fry for another 1 minute.
  • Now, add in the dashima broth. Place on high heat and bring to a boil. Once it starts to boil, carefully skim the top of the soup and remove any residual foam.
  • Now lower the heat to a medium. And let the soup gently simmer for 4-5 minutes.
  • After 4-5 minutes, let's season the soup. Add-in: Soup Soy Sauce (1.5 Tablespoons), Minced Garlic (1 Tablespoon), Black Pepper (few shakes). If you're using Dangmyeon noodles, add-in the soaked noodles now.
  • Let the soup gently simmer for few more minutes - or until the noodles turn soft.
  • Take a sip of the soup - if it tastes slightly bland, add a few pinches of salt.
  • Bon Appetit! Serve alongside a bowl of hot rice.