Korean Beef Broth Soup

Ingredients

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

Method

1. Begin by preparing your aromatics. Peel and quarter 1 onion and peel 2 carrots, then cut them into large chunks. Heat 2 tablespoons of oil in a large pot over medium heat. Add the onion and carrot pieces, stirring occasionally, until they start to soften and the onion becomes translucent, about 5-7 minutes. This step builds a fragrant base for the soup, ensuring the flavors meld together without burning.
2. Once the aromatics are softened, add 600 g of beef shank to the pot. Sear the beef on all sides until it is browned, which will take about 5-8 minutes. Browning the meat enhances the flavor of the broth, creating a rich and savory base.
3. Pour in 1.8 liters of beef broth, ensuring the beef and vegetables are fully submerged. Increase the heat to high until the broth begins to boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. This slow simmering allows the beef to become tender and the flavors to develop fully.
4. Continue to simmer the soup for about 1.5 to 2 hours, occasionally skimming off any foam or impurities that rise to the surface. The beef is done when it is tender and can easily be pulled apart with a fork. The broth should be rich and aromatic, with a deep, savory flavor.
5. Taste the broth and season with fine sea salt and black pepper to your liking. Remember, Korean home cooking often relies on tasting and adjusting, so add seasoning gradually until the flavors are balanced to your preference.
6. Before serving, you may wish to garnish the soup with fresh herbs or a drizzle of sesame oil for added depth. Serve the soup hot, ideally with rice and kimchi on the side, allowing everyone at the table to share and enjoy the comforting flavors of this traditional Korean dish.