Miso Beef Soup with Yukjeon

Ingredients

Main Components

• Brisket slices (for Yukjeon) – 300g
• All-purpose flour – 30g
• Eggs – 3 (beaten)

Miso Broth

• Onion – 225g (chopped)
• Garlic – 45g (chopped)
• Carrot – 150g (chopped)
• Celery – 75g (chopped)
• Dried shiitake mushrooms – 30g
• Kombu (dried kelp) – 30g
• Water – 3L

Emulsified Sesame Base

• Sesame oil – 45ml
• Neutral oil – 45ml
• Water – 45ml

Soup Components

• Tofu – 75g (cubed)
• Green onion – 30g (chopped)
• Mushrooms – 75g (sliced)

Instructions

1. Make the Miso Broth

Prepare Ingredients: Roughly chop the onion, garlic, carrot, celery, and dried shiitake mushrooms.

Simmer the Broth: In a large pot, add water (3L), onion, garlic, carrot, celery, shiitake mushrooms, and kombu. Bring to a boil, then lower the heat to a gentle simmer. Let the broth simmer for 1.5 hours, skimming any impurities that float to the surface.

Strain: Remove and discard the vegetables and kombu, leaving behind a clear, flavorful broth.

2. Make the Emulsified Sesame Base

Combine Ingredients: In a blender, add sesame oil, neutral oil, and water.

Emulsify: Blend on high until the mixture becomes creamy, smooth, and emulsified.

3. Prepare the Yukjeon (Pan-Fried Beef Slices)

Prepare the Brisket: Slice the brisket into thin, even pieces.

Coat the Beef: Lightly coat each beef slice with all-purpose flour. Dip each piece into beaten eggs, ensuring they are fully coated.

Pan-Fry the Beef: Heat a non-stick pan over medium heat. Add a small amount of oil, and fry the beef slices until golden brown on each side, about 1-2 minutes per side. Place the cooked slices on a paper towel to drain excess oil.

4. Assemble the Miso Beef Soup

Bring the Broth Back to a Simmer: Pour the strained broth back into a pot and bring to a gentle simmer.

Add Soup Components: Add tofu (cubed), sliced mushrooms, and chopped green onions. Let simmer for 10-15 minutes.

Incorporate the Emulsified Sesame Base: Slowly whisk in the emulsified sesame base until the broth becomes cloudy, creamy, and rich.

5. Plate and Serve

Serve the Soup: Ladle the hot miso soup into individual serving bowls, ensuring each bowl has a mix of tofu, mushrooms, and green onions.

Add Yukjeon: Place a few pieces of crispy, golden Yukjeon on top or on the side of each bowl.

Garnish: Sprinkle with additional chopped green onions or toasted sesame seeds, if desired.