Korean Spicy Beef Brisket Soup
Inspired by techniques from America's Test Kitchen.
Thin strips of browned brisket simmer in a mix of chicken and beef broth until tender, then the pot is reddened with paprika and chilli flakes and filled with a whole lot of spring onions. Fine ribbons of egg and a handful of crunchy bean sprouts go in at the very end, so the soup is rich and fiery but still fresh.
Always check the labels of the products you use.
Method
- 1
Brown the beef. Pat the beef dry with kitchen paper and season with the 0.5 tsp salt and the pepper. Heat 10 ml of the oil in the casserole over medium-high heat until it just starts to smoke. Add half the beef and cook, stirring now and then, until well browned, 5-7 min, turning the heat down if the bottom of the pot starts to scorch. Tip into a medium bowl. Repeat with another 10 ml oil and the rest of the beef.
- 2
Soften the onion and garlic. Add the last 10 ml oil to the pot and set it over medium heat until shimmering. Cook the onion until soft, 5-7 min, then stir in the garlic and cook until fragrant, about 30 s.
- 3
Simmer the beef. Pour in the chicken and beef stock and return the beef with any juices from the bowl. Bring to the boil, then cover, turn the heat down to a gentle simmer and cook for 45 min.
- 4
Add the chilli and spring onions. Stir in the paprika, chilli flakes, sesame oil, soy sauce and spring onions. Set the lid on so about 2.5 cm of the pot stays open and simmer gently until the beef is tender, 15-25 min. Take the pot off the heat, but don't let it cool, and season with the 0.25 tsp salt, tasting and adding more a little at a time if needed.
- 5
Drizzle in the egg. Whisk the water and cornflour together in a small bowl, then whisk in the egg. Pour the egg from a spoon into the hot soup in very thin streams, moving in a circle over the surface. Leave the soup alone, off the heat and without stirring, for 1 min.
- 6
Finish with bean sprouts. Bring the soup back to a simmer over medium-high heat, still without stirring, then take it straight off the heat. Gently stir in the bean sprouts and serve at once.
Storage
Best eaten straight away, while the bean sprouts are crisp. Refrigerate leftovers covered for up to 3 days and reheat until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
24.7 g protein for 300 kcal = 8.2 g per 100 kcal, so protein gives about 33% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 1.8 g sugars per 100 ml (limit ≤ 2.5 g)
Per 100 ml of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 239 ml a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- chopping board
- kitchen paper
- large flameproof casserole with a lid
- wooden spoon
- medium bowl
- small bowl
- whisk or fork
- spoon for drizzling
- ladle
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 300 kcal |
| Protein | 24.7 g |
| Carbohydrate | 13.8 g |
| of which sugars | 4.3 g |
| of which free sugars | 0 g |
| Fat | 17.5 g |
| of which saturates | 3.8 g |
| Fibre | 3.6 g |
| Salt | 2.89 g |
Protein per 100 kcal
8.2 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
