Korean · Dinner
Spicy Beef and Vegetable Soup (Gluten-Free)
A gluten-free Korean beef soup with gochugaru and doenjang for deep heat, simmered beef brisket, radish, zucchini, mushrooms and scallions in a tamari-based broth. Served hot with steamed rice alongside.
$6
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
478Calories
34.2gProtein
16.9gFat
46.8gCarbs
6.4gSugar
5.3gFiber
2180mgSodium
90mgChol
5.7gSat Fat
980mgPotassium
110mgCalcium
4.8mgIron
2.4mcgVitamin B12
22mgVitamin C
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Slice beef brisket against the grain and mince garlic; cut napa cabbage, daikon, zucchini, mushroom and scallion into bite-sized pieces.
2
Heat sesame oil in a medium saucepan over medium heat, stir in gochugaru and garlic, and cook for 1 minute until fragrant and the oil turns red.
3
Add sliced brisket and stir over medium-high heat for 2 to 3 minutes until the outside is no longer pink.
4
Pour in beef stock and water, stir in doenjang and tamari until dissolved, then simmer over medium heat for 25 minutes until beef is tender.
5
Add napa cabbage, daikon and zucchini; simmer over medium-low heat for 10 minutes until daikon turns translucent at edges, then stir in mushroom and bean sprout, simmer 5 minutes more, and season with salt.
6
Plate
Ladle soup into a deep bowl, scatter sliced scallion over top, and serve immediately with cooked white rice alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef brisket
- 2 cup480ml beef stock
- 2 cup480ml water
- 2 tbsp2 tbsp gochugaru
- 2 tbsp2 tbsp doenjang
- 2 tbsp2 tbsp tamari
- 4 cloves4 cloves garlic
- 1 tsp1 tsp sesame oil
- 1 cup90g napa cabbage
- 1/2 cup60g daikon radish
- 1/2 cup70g zucchini
- 1/2 cup36g mushroom
- 22 scallion
- 1/2 cup70g bean sprout
- 2 pinch2 pinch salt
- 1 cup200g white rice, cooked, for serving
