Serving
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Beef & Fern Soup
Korea
Serves
Effort:
Sched:
DoAhead:		 2
easy
45 min
Yes
A quick and simple soup but surprisingly robust and flavorful with a distinctly Korean character. Packages of fernbrake are easily found in the refrigerated section of Korean and other Asian markets. Variation: add extra water and some fresh Asian noodles. This soup is plenty strong enough to take the extra ingredients.





1/2
1/2
2
1-1/2
1/2
1-1/2
3
4
1/4
tt
tt 		#
T
cl
T
T
oz

c
#

Beef
Sesame Oil (1)
Garlic
Korean Chili (2)
Soy Sauce
Fernbrake in Water
Scallions
Water
Soy Sprouts (3)
Salt
Pepper black
    Prep
  1. Cut BEEF into 2 inch juliennes, crush GARLIC and chop small, mix in a sauté pan with SESAME OIL, KOREAN CHILI and SOY SAUCE
  2. Drain FERNBRAKE and cut in half.
  3. Slice SCALLIONS diagonally starting 1/2" at the white end going to 1" in the green.
    4. Run
  4. Fry the Beef mix in a sauté pan stirring over moderate until any liquid the Beef exudes is evaporated. Don't let it get too hot.
  5. Stir the WATER, then add BEAN SPROUTS (if soy sprouts (3)). Simmer covered for about 15 minutes.
  6. Stir in Fernbrake and season with SALT and PEPPER, bring back to a simmer and let simmer for about 15 min.
  7. Stir in Scallions, give it another minute of simmer, then serve.
NOTES:
  1. Sesame Oil is the dark Japanese kind. Frying temperatures will be low enough it won't be harmed starting with it.
  2. Korean Chili Powder is very flavorful and not too hot, similar to Kashmir Chili.
  3. Use Soy Sprouts if at all possible. If all you have is mung bean sprouts, put them in at the same time as the fern - the flavor and texture will be less robust but acceptable.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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