Spicy Beef Soup
Published by Houghton Mifflin Harcourt
This traditional dish is a wonderfully spicy soup for cold weather. It may seem like a lot of green onions, but once they are cooked, you’ll see that it’s just the right amount.
Makes5 to 6 servings
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
Recipe Coursemain course
Dietary Considerationdiabetic, gluten-free, lactose-free, low carb
Five Ingredients or LessYes
Taste and Texturegarlicky, hot & spicy, light, meaty, savory, umami
Type of Dishhot soup
- 1 pound beef brisket
- 1 garlic bulb, peeled and minced
- 3 tablespoons chili powder
- 1 tablespoon soy sauce
- 2 tablespoons salt
- 3 eggs
- 1 tablespoon Korean sesame oil
- 3 bundles of green onions, cut into about 3-inch lengths
- 1/8 teaspoon black pepper
Place beef in a large stockpot and add about 16 cups (1 gallon) of water. Bring to a boil. Reduce heat and simmer for at least 1 hour. Remove the meat from the broth. Skim the fat and foam from the broth.
Once the meat has cooled, shred it into thin strips. Set aside.
In a large bowl, combine the garlic, chili powder, soy sauce, and salt. Add the beef and mix thoroughly. Cover and let marinate for about 10 minutes.
Combine the eggs and sesame oil in a small bowl and beat until well mixed.
Bring the broth to a boil again. Add the seasoned meat, green onions, and black pepper. Bring to a boil again, then add the egg mix, drizzling it slowly over the boiling broth.
Serve immediately with rice and banchan.
2005 Cecilia Hae-Jin Lee