Korean Bracken Fern and Beef Stew
Earthy bracken fern and tender beef brisket simmer together in a light, gochugaru-spiked broth -- a pairing rooted in Korean ceremonial and holiday cooking. The bracken has a uniquely springy yet tender texture that absorbs the beefy broth well. Korean radish lightens the soup with its clean flavor, while soup soy sauce and gochugaru add depth and a hint of heat. Simmered in 1.2 liters of water, the brisket yields a naturally rich stock that carries the earthy notes of the fern.
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Instructions
- 1
Slice beef into bite-size pieces and cut radish into thin squares.
- 2
Simmer beef in water over medium heat for 15 minutes to build broth.
- 3
Cut bracken into 6 cm lengths and lightly season with soy sauce, garlic, and chili flakes.
- 4
Add radish to the broth and cook 8 minutes, then add seasoned bracken.
- 5
Simmer 10 more minutes on medium-low heat so flavors meld deeply.
- 6
Finish with sliced green onion, simmer 1 minute, and adjust seasoning.
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