Chard Denjangguk with Beef,               소고기 근대 된장국

Swiss Chard Doenjangguk with Beef Filet and Soybean Powder 소고기 근대 된장국과 생 콩가루

Yields: SERVES 6

Ingredients

• 1 bunch swiss chard, rinsed 
• 8 oz beef filet, sliced into thin strips
• 1/2 bunch scallion, cut into matchsticks

Broth for soup

• 6 cups water
• 1/2 cup dried large anchovies
• 1/2 large yellow or white onion, sliced thin

Beef Marinade

• 2 tablespoons fish sauce
• 3 cloves garlic, crushed
• 2 teaspoons sesame oil 
• 1/4 teaspoon black pepper

Sauce for doenjankgguk

• 3 tablespoons soybean paste
• 1 tablespoon red chile pepper paste
• 1 tablespoon fish sauce
• 1 tablespoon rice cooking wine
• 1 tablespoon crushed garlic 
• 2 teaspoons soybean powder

 

 

Instructions

Blanch the swiss chard in a medium pot for 1-2 minutes and then put in an ice bath to stop the cooking process and keep the vibrant green color. Drain in colander. 

To make the broth, add the water to a large size pot. Bring to a medium boil, and then add the dried anchovies and onion. Place the lid on the pot and cook for 15-20 minutes.

In a small bowl mix together sliced beef, fish sauce, crushed garlic, sesame oil, and black pepper. Set aside.

In a small bowl mix together soy bean paste, red chile pepper paste, fish sauce, rice cooking wine, crushed garlic and soybean power (if using). Set aside.

Heat a large deep pot, cook the beef until lightly brown. Add six cups of the broth set aside, and cook for about 4 - 5 minutes. Add the swiss chard and soybean sauce to the pot and cook for another 2 minutes until bubbling. Remove from heat, and it’s ready to serve. It’s delicious with a bowl of rice!

Preparation time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes