Serving
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Beef & Fern Soup
Korea
Serves
Effort:
Sched:
DoAhead:  		 2  
**
45 min  
Yes		 A quick and simple soup but surprisingly robust and flavorful with a distinctly Korean character. Packages of fernbrake can be found in the refrigerated section of Korean markets 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
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1/2
2
1-1/2
1/2
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1-1/2
3
4
1/4
tt
tt 		#
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T
cl
T
T
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oz

c
#

Beef
-- Marinade
Sesame Oil (1)
Garlic
Korean Chili (2)
Soy Sauce
---------
Fernbrake (3)
Scallions
Water
Soy Sprouts (4)
Salt
Pepper black 		Prep
  1. Cut BEEF into 2 inch juliennes.
  2. Crush GARLIC and chop small. Mix all Marinade items and massage into Beef.
  3. Drain FERNBRAKE and cut in half.
  4. Slice SCALLIONS diagonally starting 1/2" at the white end going to 1" in the green end.
Run
  1. Place Beef and Marinade in a sauté pan. Fry stirring over moderate heat until all liquid has evaporated and the Beef starts to fry. Don't let it get too hot.
  2. Stir the Water, then add BEAN SPROUTS (if soy sprouts - see Note-3). Simmer covered for about 15 minutes.
  3. Stir in Fernbrake and season with Salt and Pepper. Bring back to a simmer and let simmer for about 15 min.
  4. Stir in Scallions, give it another minute of simmer, then serve hot.
NOTES:
  1. Sesame Oil:   Use the dark Japanese kind. Frying temperatures will be low enough it won't be harmed starting with it.
  2. Korean Chili Powder:   This powder available in any market that serves a Korean community, is flavorful and only moderately hot. For details see our Chili Page.
  3. Fernbrake:   [Bracken Fern]   This should be fern sprouts packed in water, not the dried. These are available from any well stocked Korean market. For details see our Ferns page.
  4. Soy Sprouts:   If possible use soy sprouts. 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.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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