Pine Mushroom Beef Soup: A Deep and Aromatic Taste of Autumn
Pine Mushroom Beef Soup: Bursting with the Fragrance of Wild Pine Mushrooms!
Experience the exquisite aroma of wild pine mushrooms, a rare treat, beautifully combined with the rich depth of beef soup. While these might not be the absolute top-grade mushrooms this year due to their scarcity and high price, this recipe uses precious wild pine mushrooms, generously shared by a collector, to create a truly special home-cooked meal. Instead of zucchini, we’ve added crisp bean sprouts and tender radish for a refreshing touch. The beef creates a deeply savory broth, while the pine mushrooms infuse it with their unique, delicate fragrance. This soup is a perfect way to savor the essence of autumn with loved ones, offering a memorable dining experience that is both comforting and elegant.
Main Ingredients- Wild Pine Mushrooms 3 pieces (cleaned and trimmed)
- Fresh Bean Sprouts 250g (1 bag)
- Radish (3cm thick) 1 piece
- Green Onion 1 stalk (white and green parts separated)
Cooking Instructions
Step 1
First, carefully scrape off any dirt from the base of the wild pine mushrooms using a knife. Then, rinse them gently under running water. Since pine mushrooms are highly aromatic and precious, it’s best to clean them minimally by just removing the dirt from the base, rather than cutting off too much. Separate the stems from the caps, and then slice them into bite-sized pieces (about 0.5cm thick strips) for the soup.
Step 2
Wash the fresh bean sprouts (250g) thoroughly under running water and drain. Take the 3cm thick piece of radish, cut it into half-moon shapes, then slice it into 0.5cm thick pieces. Finally, cut these into flat strips about 0.5-1cm wide. Prepare the green onion by separating the white and green parts. Finely chop the white parts, and slice the green parts diagonally for garnish later.
Step 3
Now, let’s start making the soup! Heat a pot over medium heat and add 1 Tbsp of sesame oil. Add 1 Tbsp of minced garlic and the chopped white parts of the green onion (about half the stalk). Sauté until the garlic and onion are fragrant and lightly softened, being careful not to burn them.
Step 4
Once the aromatics are fragrant, add 1.5 Tbsp of fine gochugaru. Stir-fry quickly to prevent burning. Lightly toasting the gochugaru reduces any bitterness and enhances its flavor and color.
Step 5
Add the 200g of beef for soup. Sauté the beef until it is fully cooked and no longer pink. This step helps to render the meat and build a deeper flavor base for the broth.
Step 6
Once the beef is cooked, season with 5 Tbsp of soy sauce for soup (gukganjang). This adds a savory umami depth to the broth.
Step 7
Add the prepared radish to the pot and sauté for another minute. Stir-frying the radish slightly helps to clarify the broth and allows its natural sweetness to meld into the soup.
Step 8
Pour in 8 cups (approx. 1.6L) of water and bring to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer gently.
Step 9
When the broth has simmered and is bubbling, add the washed bean sprouts. Bring the soup back to a boil, then reduce heat and simmer until the bean sprouts are tender but still slightly crisp. Avoid overcooking them, as they can become mushy.
Step 10
As the soup returns to a simmer, add the prepared pine mushrooms. This allows their delicate aroma to infuse the broth. Be careful not to overcook the mushrooms, as this can diminish their fragrance. Cook for just a brief moment after adding them.
Step 11
Finally, add the diagonally sliced green parts of the green onion and turn off the heat. Adjust the seasoning with a pinch of salt and pepper to your preference. Your fragrant pine mushroom beef soup is now ready! Enjoy it while it’s warm to best appreciate the deep flavors and aromatic essence of the pine mushrooms.
