Spicy Braised Beef Soup with Hot Bean Paste
I found this recipe on the Rockpool website – I assume it is sourced from Spice Temple.
It is a wonderful and really fresh dish, though spend some time making sure you track down the right pastes. There are dozens and dozens and at the Chinese grocer I went to, they said they had little knowledge of the Korean pastes other than whether they were used in soups or not.
The reason I say to take care is that you want this soup’s spice level dialled to 11; it’s the reason this dish is so good.
700gm piece beef brisket, trimmed
1 star anise
1 tsp Szechuan peppercorns
1 tsp fennel seeds
1 cinnamon quill
4 tbsp vegetable oil
2 cloves garlic, finely sliced
1 tsp finely chopped ginger
2 spring onions, finely sliced into rounds
2 tbsp Korean fermented hot chilli bean paste (gochujang)
2 tbsp Chinese soybean paste (huang jing)
1 tbsp Shaoxing wine
¼ cup light soy sauce
1 tbsp castor sugar
160gm fresh Shanghai noodles
3 Chinese cabbage leaves
1 long red chilli, finely sliced
Handful coriander leaveshandful coriander leaves
- Place the beef in a pot covered with plenty of cold water and bring to the boil; when the scum rises, remove the beef and rinse. Cut beef into 2cm pieces.
- Dry-roast the spices in a pan for 4-5 mins until fragrant, Allow to cool and wrap in a tied muslin cloth.
- In a large pot, put in the beef, spices (in the muslin cloth) and 2 ½ litres; bring to the boil. Reduce heat and simmer for 2 hours. Lift out the beef and the spice bag and reserve including the stock.
- Heat oil to hot in a large wok. Stir-fry the garlic, ginger, and spring-onions for 1 minute. Add both the bean pastes and fry until fragrant.
- Deglaze with Shaoxing wine, then season with the soy and sugar. Check seasoning.
- Add the beef and spice bag and 1 ¼ litres of the beef stock; bring to the boil, reduce the heat and simmer for 15 minutes.
- Cook the noodles until al dente; 8 – 10 minutes or according to instructions; I doubled the amount of noodle though this does change the dish to more of a noodle dish than a soup.
- Remove the spice bag from the wok and discard; dice the cabbage leaves into 3cm pieces and blanch for a minute in the stock; add the noodles to heat through.
- Ladle the soup into four large bowls and garnish with the chilli and coriander.