Korean Shepherd's Purse Beef Soup
Quick answer
- Total time
- 43 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
There is a spoonful of doenjang, but only as a base seasoning, and this tastes more like a clear beef soup made with brisket browned in sesame oil than a doenjang soup.
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Spring shepherd's purse brings an earthy green scent into the meaty broth.
Ingredients
Instructions
- 1
Rinse 180 g shepherd's purse several times, especially around the roots, until no grit remains.
Pick out yellow leaves, cut into 4 cm lengths, and drain well so the herb keeps a clean aroma.
- 2
Slice 200 g beef brisket thinly so it seasons quickly and gives flavor to the broth.
Cut 1 stalk green onion on the bias, then warm a pot over medium heat with 1 tsp sesame oil.
- 3
Add the beef and stir-fry over medium heat for about 2 minutes, until the outside changes color and smells nutty.
If it begins to stick, lower the heat slightly so the sesame oil does not scorch.
- 4
Pour in 1300 ml water and dissolve 1 tbsp doenjang through a strainer for a cleaner broth.
When it boils, skim foam from the surface and simmer over medium-low heat for 10 minutes.
- 5
Season with 2 tbsp soup soy sauce and 1 tbsp minced garlic, then taste the broth.
Add the shepherd's purse and cook only 5 minutes, just until the stems soften slightly and the aroma stays fresh.
- 6
Add the green onion and simmer 2 more minutes, just enough to soften its sharp edge.
Turn off the heat while the shepherd's purse still smells vivid, then serve the soup immediately.
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