Spicy Beef Asian Soup Recipes

Spicy Beef Noodle Soup The Woks of Life

WebFeb 15, 2016 · Stir in the spicy bean paste. Then add the tomatoes and cook for two minutes. Finally, stir in the light soy sauce and sugar. Turn …

Rating: 4.9/5(58)
1. You’ll need two large pots to make this recipe. Fill one large stock pot with 16 cups of cold water. Add the ginger, scallions, Shaoxing wine and beef chunks. Cover and bring to a boil. Immediately turn down the heat and simmer for 10 minutes. After that, turn off the heat and set aside.
2. Heat the oil in another stock pot or large wok over medium low heat, and add the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves. Cook until the garlic cloves and onion chunks start to soften (about 5 - 10 minutes). Stir in the spicy bean paste. Then add the tomatoes and cook for two minutes. Finally, stir in the light soy sauce and sugar. Turn off the heat.
3. Now, let’s scoop out the beef, ginger, and scallions from the 1st pot and transfer them to the 2nd pot. Then, pour in the stock through a fine mesh strainer. Place the pot over high heat, and add in the tangerine peel. Cover and bring the soup to a boil. Immediately turn the heat down to a simmer, and cook for 60-90 minutes.
4. After simmering, turn off the heat, but keep the lid on, and let the pot sit on the stove (with the heat off) for another full hour to let the flavors meld together. Your soup base is done. Remember to bring the soup base to a boil again before serving. As an optional step, pick out the beef and strain the soup if you’d like to remove the spices and aromatics from the broth.

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Yukgaejang (Spicy Beef Soup) My Korean Kitchen

WebFeb 6, 2021 · How to Make Yukgaejang. 1. Soak the brisket in a bowl of water and set aside for 20 minutes to draw the red liquid (myoglobin) …

1. Soak the brisket in a bowl of water and set aside for 20 minutes to draw the red liquid (myoglobin) out. Change the water a few times during this time.
2. Add the water (10 cups), brisket, onion, green onions and whole black peppercorns into a large pot. Boil them over high heat (for about 15 mins) and skim off any scum that forms. Once the water starts to rolling boil, cover the pot with the lid and reduce the heat to medium low. Continue boiling for another 45 mins. This should give you about 7.5 cups to 8 cups of broth.
3. Take the meat out onto a plate and cool it down. Strain the remaining ingredients over a large clean bowl. Discard all the strained vegetables while keeping the broth. Once the meat is cool enough to touch, cut off any stringy fat and shred or cut the brisket into small thin strips.
4. Preheat a large clean pot over medium low heat and once heated, add the cooking oil, sesame oil, green onions and stir.

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