Kim Dae-seok's Beef Shinbone and Pickled Mustard Greens Soup

• beef shinbone 400g
• pickled mustard greens 500g
• green chili peppers 2
• scallions 1
• sugar 0.5 tablespoon
• mirin 4 tablespoons
• minced garlic 1 tablespoon
• soybean paste 2 tablespoons
• soup soy sauce 1 tablespoon
• dipori handful
• dried kelp 2 pieces (10g)
• salt 0.25 tablespoon

Recipe 🍳

Cooking tips 💡

• Adding a small amount of sugar and mirin when drawing out blood removes it much faster and cleaner than plain water.
• Do not boil the beef shinbone and pickled mustard greens together from the start—this causes the meat to remain undercooked and the greens to become too soft. Instead, fully simmer the beef first.
• Marinating the pickled mustard greens with soybean paste beforehand helps eliminate raw odor and ensures even seasoning throughout, resulting in deeper broth flavor.

Recommended for 🙋

• ⭐Those who enjoy rich, savory soups at home similar to restaurant-style stews.
• ⭐People who love the chewy, bouncy texture of beef shinbone.