Korean Shepherd's Purse Beef Soup
Naengi-soegogi-guk brings together sesame-oil-seared beef and shepherd's purse in a clear, deeply flavored broth. Thinly sliced brisket is stir-fried in sesame oil first, building a savory, aromatic base before water and a touch of doenjang are added. The soup simmers until the beef releases its full flavor into the liquid, then soup soy sauce and garlic round out the seasoning. Shepherd's purse goes in near the end, cooking just five minutes so its characteristic earthy bitterness and wild green scent remain vivid rather than faded. The combination of rich beef broth and delicate spring herb produces a soup that feels both substantial and seasonal - hearty enough to anchor a full meal, yet distinctly marked by the fleeting flavors of early spring.
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Instructions
- 1
Clean shepherd's purse thoroughly and cut into 4 cm lengths.
- 2
Slice brisket thinly and stir-fry in sesame oil for 2 minutes.
- 3
Add water and doenjang, dissolve well, and boil for 10 minutes.
- 4
Add soup soy sauce and garlic, then cook with shepherd's purse for 5 more minutes.
- 5
Finish with green onion for 2 minutes and serve immediately.
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