Korean Bracken Fern and Beef Stew

Name: Korean Bracken Fern and Beef Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: boiled bracken fern 220 g; beef brisket 250 g; Korean radish 180 g; green onion 1 stalk; soup soy sauce 1.5 tbsp; Korean chili flakes 1 tbsp; minced garlic 1 tbsp; water 1200 ml

Quick answer

Total time: 55 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Bracken fern tossed with soup soy sauce, garlic, and gochugaru before simmering carries its seasoning right into each stalk, while beef brisket and radish keep the broth fairly clear with a sharp chili edge.

The fern turns tender only over a gentle, medium-low simmer.

Ingredients

servings

IngredientAmount

green onion1 stalk

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Instructions

6 steps

1

Soak 250g of beef brisket in cold water for 20 minutes to remove blood, then cut into 3 cm bite-size pieces.

Slice 180g of Korean radish into thin, 2 cm squares for even cooking.
2

Combine the beef and 1200ml of water in a pot.

Simmer over medium heat for 15 minutes, frequently skimming off any rising foam and impurities to ensure the broth remains clear and clean.
3

Cut 220g of boiled bracken fern into 6 cm lengths.

Toss them thoroughly with 1.5 tbsp soup soy sauce, 1 tbsp minced garlic, and 1 tbsp Korean chili flakes until the seasoning is evenly distributed.
4

Add the sliced radish to the beef broth and boil for 8 minutes until it becomes translucent.

Once the radish is tender, add the seasoned bracken fern and stir to incorporate the spices.
5

Reduce the heat to medium-low and simmer for 10 more minutes.

This allows the earthy aroma of the bracken and the rich savory notes of the beef to meld deeply into the broth.
6

Add one stalk of sliced green onion and cook for 1 minute.

Taste the stew and adjust with salt or soup soy sauce if needed, ensuring a spicy yet clean finish before serving.