Korean Bracken and Beef Soup
Gosari sogogi-guk is a hearty Korean soup combining rehydrated bracken fern with beef in a doenjang-seasoned broth. The bracken, soaked overnight until pliable, retains a distinctive chewiness that stands out against the soft tofu or vegetables typical in other doenjang soups. Stir-frying the bracken and beef together in sesame oil before adding water builds a savory base that plain boiling cannot achieve. Doenjang dissolves into the stock and wraps everything in its deep, fermented richness, while garlic and green onion sharpen the aroma. This soup has strong ties to Korean holidays - bracken is one of the classic namul vegetables prepared for Chuseok and Lunar New Year, and leftover soaked fern often ends up in a pot of soup the following day. The combination of chewy fern, soft beef, and earthy broth makes it satisfying in a way that feels unmistakably Korean.
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Instructions
- 1
Rehydrate bracken, stir-fry with beef.
- 2
Add water, doenjang, garlic and simmer.
- 3
Add green onion, adjust seasoning and serve.
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