Korean Beef & Water Parsley Soup
Minari-soegogi-guk is a clear beef soup that relies on a slow-simmered brisket broth for depth and finishes with a handful of water dropwort for aromatic brightness. The brisket cooks low and long until the stock turns golden and rich with dissolved collagen and beef fat, creating a full-bodied foundation. Radish simmers alongside the meat, contributing a quiet sweetness that rounds out the beefy intensity. When the broth is ready, water dropwort - stems and leaves - is added just before serving so it wilts only slightly, keeping its signature fragrance alive. Green onion and garlic provide the aromatic backbone, while seasoning stays lean: salt or soup soy sauce, nothing more. The boiled brisket is typically sliced thin and returned to the bowl, or pulled aside and served with a soy-vinegar dipping sauce. During spring, when water dropwort is young and fragrant, this soup reaches its peak expression. It is a dish that demonstrates how Korean cooking often pairs a slow, patient stock with a single bright ingredient added at the last moment to transform the entire bowl.
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Instructions
- 1
Soak beef in cold water for 10 minutes to remove blood; slice radish thinly and cut minari into 5 cm lengths.
- 2
Add water and beef to a pot, simmer over medium heat for 10 minutes, and skim foam for a clear broth.
- 3
Add radish and minced garlic, then cook 8 more minutes until the radish turns translucent.
- 4
Season with soup soy sauce and salt, add green onion, and boil for 3 minutes.
- 5
Lower heat, add minari, cook just 1 minute, and finish with black pepper.
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