Spring Greens and Beef Soup: Light and Flavorful
A Springtime Delight! ‘Sumi’s Side Dish’ Spring Greens and Beef Soup: The Secret to a Rich and Deep Broth
Introducing a recipe for ‘Spring Greens and Beef Soup’ that boasts a clear yet deep umami flavor, combining the crisp texture of seasonal spring greens with tender beef. It’s a novel combination, but one that children will love! Maximize the freshness of the spring greens and the richness of the beef to bring warmth to your dining table.
Ingredients
- 1/2 head of spring greens (choose fresh ones)
- 250g beef brisket (for soup)
- 1/3 block of firm tofu (for stew or frying)
- 1 red chili pepper (optional, for color)
- 1 Korean green chili pepper (optional, for spiciness)
- 1 stalk of green onion (mainly the white part)
- 1 Tbsp minced garlic
- 3 Tbsp soy sauce for soup (guk-ganjang)
- 2/3 Tbsp fermented soybean paste (doenjang)
- 1.5L water
- 1 soup stock pack (or kelp, anchovies, etc.)
Cooking Instructions
Step 1
Let’s start with preparing the basic ingredients. The broadcast version used beef brisket. You can also use beef cuts suitable for soup that you have at home. If you don’t prefer spicy food or are cooking for children, you can omit the red and green chili peppers. If you’re using small blocks of tofu for stew, you might need a whole block, but for larger blocks, about 1/3 of a block is sufficient.
Step 2
Soak the beef in cold water for about 10 minutes to remove any blood. This step ensures a cleaner broth. For soup cuts, you can press down firmly with paper towels to remove excess moisture.
Step 3
Use half of the spring greens. Select fresh and vibrant spring greens for the best flavor and texture.
Step 4
Make shallow cuts on the underside of the tougher parts of the spring green leaves. This will make them much easier to tear by hand. Once scored, tear them by hand. Tearing them into larger pieces will prevent them from breaking apart too much in the soup and will maintain their texture.
Step 5
Cut the large torn pieces of spring greens in half again, and trim off the thick core. This helps the broth penetrate evenly and cooks the greens better.
Step 6
Tear the prepared spring greens by hand into bite-sized pieces. If you cut them too small, they might become mushy when cooked.
Step 7
Rinse the prepared spring greens thoroughly under cold water to remove any dirt or debris. After washing, shake off any excess water.
Step 8
Press the blood-removed beef again with paper towels to dry it. This prevents excess water from releasing when you sauté the beef, resulting in a tastier sear.
Step 9
Now, let’s build the broth flavor. Add 1 Tbsp minced garlic and 2 Tbsp soy sauce for soup (guk-ganjang) to the pot. Lightly sautéing the garlic and soy sauce in the pot will enhance their aroma and flavor.
Step 10
Add the prepared beef to the pot.
Step 11
Sauté the beef over medium heat until the surface is lightly browned. It’s important to sauté quickly to seal in the juices.
Step 12
Pour 1.5L of water into the pot with the browned beef, and add 1 soup stock pack. Using a commercial soup stock pack (made with kelp, anchovies, radish, etc.) will provide a deeper and richer broth flavor.
Step 13
Dissolve 2/3 Tbsp of fermented soybean paste (doenjang) into the broth, ensuring there are no clumps. Doenjang adds a savory depth and rich flavor to the soup.
Step 14
Once the water comes to a rolling boil, add all the prepared spring greens. The soup may briefly bubble up vigorously after adding the greens.
Step 15
After adding the spring greens, cover the pot and let it simmer for a bit. This allows the greens to soften and their flavors to infuse into the broth.
Step 16
While the spring greens are simmering, cut the tofu into desired pieces (e.g., cubes).
Step 17
Once the spring greens have softened and simmered for a bit, remove the soup stock pack. Leaving it in for too long might impart a bitter taste.
Step 18
Reduce the heat to medium, cover the pot, and continue to simmer for about 20 minutes. It’s crucial to cook the spring greens long enough so they become tender and not tough. Simmering gently will develop a deeper, more delicious broth.
Step 19
Finally, adjust the seasoning. Taste the soup and add more soy sauce for soup (guk-ganjang) if needed. I added an additional tablespoon. You can also use salt to season according to your preference.
Step 20
After seasoning, add the cubed tofu and sliced green onion, and simmer for another 3 minutes. Tofu can break apart if overcooked, so add it towards the end. Let the refreshing aroma of the green onion infuse into the soup.
Step 21
The finished Spring Greens and Beef Soup has a clear yet rich and clean taste. Its refreshing aftertaste makes it a delightful soup to enjoy throughout your meal. Bring the freshness of spring to your table!
