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Korean Spicy Beef Soup

groups4 servingsspeedMediumcountertopsPrep: 60 minsskilletCook: 90 minsscheduleTotal: 150 minsoutdoor_grillStewedlocal_fire_departmentMedium
Allergens:warningSoywarningFish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

schedulePrepare in advance

  • circleBeef shank needs to be soaked in water for over 1 hour in advance to remove blood1h
01
Waiting Time
00:01:25
warningStay safe

Wash hands and utensils thoroughly after handling raw beef to prevent cross-contamination.

  • Soak 400g beef shank in cold water for at least 1 hour (2 to 3 hours recommended) to extract blood and gamey odor
  • Change water 1 to 2 times during soaking
  • Remove, drain, and rinse thoroughly with clean water
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Watch out

Soaking time must be sufficient, otherwise trapped blood will cause the soup to taste gamey.

Ingredients:beef shank
Tools:mixing bowl
02
Active Cooking
00:02:34
  • Add 2000ml water to a soup pot and place the soaked 400g beef shank inside
  • Add 30g green onion folded in half, 10g sliced ginger, 10g garlic cloves, 10g white radish peel, 10g kelp, and 30g dried anchovies
  • Add 15g Korean soybean paste and stir to dissolve
  • Bring to a boil over high heat and skim off floating foam
  • Keep uncovered, reduce heat to medium-low, and simmer for 45 minutes to 1 hour until the beef shank is tender
  • Use tongs and a strainer to remove the beef shank and all aromatic vegetables, leaving clear broth
local_fire_departmentHigh heat to boil, then medium-low heat for 45 to 60 minutes
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Watch out

Never cover the pot when simmering beef stock, otherwise the gamey odor cannot evaporate and will stay trapped in the soup.

Ingredients:beef shank (400 g)water (2000 ml)green onion (30 g)ginger (10 g)Garlic (10 g)white radish peel (10 g)kelp (10 g)Dried Anchovies (30 g)Korean soybean paste (doenjang) (15 g)
Tools:skimmer strainertongsstock pot
03
Preparation
00:05:31
warningStay safe

Keep hands steady when slicing radish and mushrooms to avoid knife cuts.

  • Thinly slice 30g shiitake mushrooms (trim tough ends of stems and slice stems too)
  • Cut 150g dragon whisker vegetable into 5cm sections
  • Peel 300g white radish, cut in half lengthwise, then slice thinly into fan shapes
  • Shred cooled cooked beef shank into fine strips by hand (or slice thinly with a knife)
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Watch out

The beef shank must be completely cooled or slightly cooled before shredding

rushing to peel it while hot will burn the hands

Ingredients:shiitake mushroomdragon whisker vegetable (chayote shoots)white radishbeef shank
Tools:chef's knifecutting board
04
Active Cooking
00:07:32
  • Bring a pot of water to a boil, add 150g dragon whisker vegetable and blanch for 1 minute
  • Add 30g sliced shiitake mushrooms, 100g enoki mushrooms, and 200g mung bean sprouts
  • Blanch quickly for about 1 minute to remove raw grassiness
  • Drain thoroughly and transfer to a bowl for later
local_fire_departmentHigh heat blanch for about 2 minutes
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Watch out

Vegetables only need a quick blanch to remove raw taste

overcooking will make them soggy

Ingredients:dragon whisker vegetable (chayote shoots) (150 g)shiitake mushroom (30 g)enoki mushrooms (100 g)silver bean sprouts (200 g)
Tools:boiling potskimmer strainer
05
Active Cooking
00:08:20
warningStay safe

Be careful as moisture from vegetables entering hot oil may splatter slightly.

  • Pour 40g cooking oil into a wok and saute 15g minced garlic until fragrant
  • Turn to low heat, add 30g Korean chili powder, and stir-fry gently to create chili oil
  • Stir-fry until aromatic red oil forms (about 1 to 2 minutes)
  • Add the blanched vegetables (dragon whisker veg, bean sprouts, shiitake, enoki) into the wok
  • Toss continuously until all vegetables are evenly coated in bright red chili oil
local_fire_departmentLow heat for chili oil, medium heat for vegetables
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Watch out

Be sure to switch to low heat after adding chili powder

high heat will burn the powder instantly, making it bitter

Ingredients:Cooking oil (40 g)Garlic (15 g)Korean chili powder (30 g)dragon whisker vegetable (chayote shoots)shiitake mushroomenoki mushroomssilver bean sprouts
Tools:wooden spatulawok
06
Active Cooking
00:09:25
  • Transfer all the chili oil fried vegetables into the prepared beef broth pot
  • Add 300g sliced white radish
  • Add the shredded cooked beef shank
  • Cover with lid, bring to a boil over high heat, then reduce to medium heat and simmer for 15 minutes until radish turns translucent
local_fire_departmentHigh heat to boil, then medium heat for 15 minutes
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Watch out

When pouring the stir-fried chili oil vegetables into the soup pot, move gently to prevent the hot soup and boiling oil from splashing onto the hands.

Ingredients:white radish (300 g)beef shankdragon whisker vegetable (chayote shoots)
Tools:stock pot
07
Active Cooking
00:09:54
  • Open the lid, add 15g soy sauce, 35g fish sauce, and 2g black pepper powder
  • Add 10g Korean beef seasoning powder, stir well, and taste
  • Add 40g chopped green onions
  • Cover with lid again and boil over medium heat for 5 minutes until green onions release sweetness, then turn off heat and serve
local_fire_departmentMedium heat boil for 5 minutes
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Watch out

Adjust seasoning powder to taste

fish sauce is quite salty so avoid over-adding

Ingredients:soy sauce (15 g)fish sauce (35 g)Black pepper powder (2 g)Korean beef stock seasoning powder (10 g)green onion (40 g)
Tools:soup ladle

groceryAll Ingredients

beef shank400 g
water2000 ml
green onion70 g
ginger10 g
Garlic25 g
white radish peel10 g
kelp10 g
Dried Anchovies30 g
Korean soybean paste (doenjang)15 g
dragon whisker vegetable (chayote shoots)150 g
shiitake mushroom30 g
enoki mushrooms100 g
silver bean sprouts200 g
white radish300 g
Cooking oil40 g
Korean chili powder30 g
soy sauce15 g
fish sauce35 g
Black pepper powder2 g
Korean beef stock seasoning powder10 g

blenderAll Tools Needed

mixing bowlskimmer strainertongsstock potchef's knifecutting boardboiling potwooden spatulawoksoup ladle