Lee Hye-jung's Beef Brisket Green Onion Soup

Name: Lee Hye-jung's Beef Brisket Green Onion Soup
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 300g beef brisket; 4–5 large green onions; 1 king oyster mushroom; 1 tbsp soup soy sauce; 1/2 tbsp minced garlic; salt, to taste; cheongju, to taste

A refreshing soup made by simmering blanched large green onions and king oyster mushrooms in a clear broth from slow-cooked beef brisket.

40 min Difficulty Easy Soups & stews

Main ingredients

beef brisket large green onion king oyster mushroom minced garlic soup soy sauce

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beef brisket large green onion king oyster mushroom minced garlic soup soy sauce

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Ingredients needed 3 servings

Recipe

Soak the beef brisket to remove blood, then simmer it thoroughly with water, large green onion, garlic, and cheongju to make a broth. Shred the cooked meat along the grain.
Strain the broth through a cheesecloth or paper towel-lined sieve to remove impurities and fat.
Cut the large green onions into large pieces and blanch in boiling water for 1 minute. Rinse in cold water, rubbing with your hands to remove the slippery sap.
Slice the king oyster mushroom into strips or tear along the grain into bite-sized pieces.
Add the blanched large green onions, king oyster mushroom, and shredded brisket to the strained broth and bring to a boil.
Season with minced garlic, soup soy sauce, and salt. Simmer gently over medium-low heat for 5–10 minutes to finish.

Simmer the beef brisket thoroughly to make a broth, then shred the meat along the grain.
Briefly blanch the large green onions, rub in cold water to remove the sap, and add to the broth with the mushroom.
Add the shredded meat, season with soup soy sauce and salt, and simmer.

Cooking tips

Blanching the large green onions and rubbing them in cold water removes the sap, keeping the broth clear and refreshing instead of slimy.
Use freshly minced garlic rather than pre-minced garlic that has been sitting, to avoid an off taste.
Simmer gently over medium-low rather than high heat so the sweetness and savory depth of the large green onions infuse well into the broth.

Recommended for

Those who want a mild, stomach-friendly clear soup without strong spices.
Those who want to make a refreshing, savory soup using large green onions.
Those who enjoy the deep, clean flavor of beef brisket broth.

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