Simple korean soup using lots of green onion (scallion) for a deliciously fragrant soup.
Another recipe by popular Korean celebrity chef, Baek Jong Won. Simmering the green onion brings out a naturally sweet flavor for a delicious broth that compliments well with the beef based broth. This is not as well known as the other spicy Korean soup, yuk gaejang, which has many more steps and ingredients. This is a non-spicy version that is much simpler and uses lots of green onion and beef for a deep flavor in the soup. There is an optional spicy sauce that can be used as a side sauce but I enjoyed it without the extra spicy kick. It’s also perfect for kids to get their nutrients in!
Green onion vs Scallions
The different names for “pa” in Korean to English has always confused me. In looking into this more, it seems like the difference is in the types of species it’s grown but for all intents and purposes, they are the same. There is no real difference and they are two different words for the same thing so both can be used to make this soup!
Spicy side sauce
The spicy side sauce referred to as yang nyum jang, is a thick spicy paste. It’s served on the side and can be mixed into the soup while you enjoy your meal. If you want to enjoy both the non-spicy and spicy version, you can first eat your soup without adding the sauce, and half way through your meal, mix in a small spoonful of the spicy sauce into the soup for variation. I thoroughly enjoyed the soup without adding any of the spice!
Enjoy the soup with a bowl of rice and your favorite side dishes!
Ingredients
- 1 ½ lb green onions (600 g) or 6 bunches
- 400 g 1 lb beef (brisket or flank) , 2 inch strips
- 2 Tbsp oil
- 2 Tbsp sesame oil
- 4 Tbsp soup soy sauce
- 1 ½ fish sauce anchovy
- 2 L water
- 8 pieces kelp
- 2 Tbsp minced garlic
- Black pepper to taste
- Salt to taste
Optional Spicy Sauce:
- 2 ½ Tbsp coarse Korean red pepper powder
- 1 tbsp fine red pepper powder
- 4 tbsp water
- 2 tbsp soup soy sauce
- 1 tbsp minced garlic
- 3 Cheongyang peppers (spicy Korean peppers) chopped
Instructions
- Slice the thick white part of the green onion in half longways so the white part is not too thick. Cut the green onion into about 2 inch long strips.
- Heat a medium-sized pot on medium heat, add the oil and sesame oil when warm. Toss in the beef and stir-fry in the pot. Once the beef is no longer pink, add in all of the green onion. Continue to stir-fry until the green onions lose its volume by half. (In the beginning it will look like too much green onion but as they stir-fry, they will lose their volume. )
- Pour in the soup soy sauce and fish sauce. Continue to stir-fry for 1-2 minutes. Make sure the bottom of the pot doesn’t burn. Pour in the water and also add in the kelp pieces. Allow to come to a boil and continue to simmer. I like to cook it for at least 10 minutes.
- Sauce: While the soup simmers, make the sauce! add all the sauce ingredients in a small bowl and mix well. Set aside for a few minutes.
- Take the kelp out and set aside. *Optional, Chef Baek Jong Won slices the kelp into long strips and puts it back into the soup. I prefer to leave it out!
- Add in the minced garlic, and continue to simmer. Season with salt and pepper to taste. Simmer for another 5 minutes for all the flavors to come together.
- Serve with a bowl of white rice and kimchi! Try the soup on its own first. Then place a small spoonful of the sauce to the side of the soup bowl a little and take a taste of the soup! It will have a very different flavor.
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