Korean Beef Soup

Name: Korean Beef Soup
Yield: Makes 10 cups (2.5 l); 4 main-course servings
Cuisine: American
Ingredients: 2 tablespoons sesame seeds, toasted (see Note); 6 medium cloves garlic, smashed, peeled, and finely chopped; Two ¼- pound (120- g) pieces firm silken tofu, cut into ¼-inch (.5-cm) cubes; 2 eggs, lightly beaten, optional; 2 teaspoons vegetable oil, optional; 2 tablespoons toasted sesame oil; ¼ cup (65 ml) soy sauce; ¼ cup (30 g) very finely chopped peeled ginger; 10 medium cloves garlic, smashed, peeled, and finely chopped; ½ pound (225 g) thin rice stick noodles; Kosher salt, to taste; 2 tablespoons vegetable oil; 3 pounds (1.4 kg) beef short ribs, cut across into 2-inch (5-cm) pieces by the butcher and scored deeply to the bone on the diagonal; ¼ cup (65 ml) toasted sesame oil; ½ cup (125 ml) soy sauce; 1 tablespoon (7 g) very finely chopped peeled ginger; 4 scallions, trimmed and thinly sliced across; 8 medium scallions, trimmed and thinly sliced across; 3 tablespoons Basic Chicken Stock, liquid from the soup, or water; Lots of freshly ground black pepper

Preparation info

Makes 10 cups 2.5 l ) ;
4
main-course servings

Difficulty
Medium

Appears in

Soup

By Barbara Kafka

Published 1998

About

The Koreans are as nutty about beef as the British, Argentines, and Americans. They seem to be as mad over short ribs as I am. This is a traditional soup. My recipe borrows from The Flavors of Korea, by Marc and Kim Millon. I added the nontraditional tofu and noodles, which seem to slide in nicely.

As many Korean recipes are, this is mildly spicy. The warm aroma of the toasted sesame seeds helps the balance.</

Ingredients

Americas
Asia
Europe
Korea
United States
Argentina
United Kingdom
Main course
Mediterranean
Soup

Ingredients

Method