Korean Beef Broth Soup 3

Ingredients

• 600 gbeef shank — cubed
• 1onion
• 2carrots
• 1.8 Lbeef broth
• 2 tbspoil
• to tastefine sea salt and black pepper

Method

1. In a large, heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Add the onion, peeled and quartered, and the carrots, peeled and cut into large chunks. Stir occasionally, allowing the vegetables to soften and release their aromas without browning. This step builds a fragrant base essential for the soup's depth of flavor.
2. Once the vegetables are softened and fragrant, add the 600 g of beef shank to the pot. Sear the beef on all sides until it develops a light brown crust. This browning process enhances the soup's richness by adding depth through the Maillard reaction.
3. Pour in 1.8 L of beef broth, ensuring the beef and vegetables are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low to maintain a steady simmer. Cover the pot with a lid, leaving a small gap for steam to escape, and let it simmer.
4. Allow the soup to simmer until the beef is tender and easily pulls apart with a fork, and the vegetables are soft but still hold their shape. This may take some time, but it's crucial for developing the soup's full-bodied flavor and ensuring the beef is succulent.
5. Once the desired tenderness is achieved, taste the soup and season with fine sea salt and black pepper to your liking. Stir well to distribute the seasoning evenly. This step is key to balancing the flavors, as the salt enhances the natural taste of the ingredients.
6. Serve the soup hot, garnished with any preferred herbs or a drizzle of sesame oil if desired, to add a fresh or nutty finish. This final touch brings a layer of complexity to the dish, making it ready for sharing at the table.