Begin by slicing 200g of beef brisket into thin strips for a tender bite in the soup.
In a large pot, sauté the beef with 1 tablespoon of sesame oil until browned and fragrant.
Add 1 tablespoon of gochugaru (Korean chili flakes) and 2 minced garlic cloves to the pot, stirring for extra heat and flavor.
Pour in 6 cups of beef broth and bring to a boil, then reduce heat and simmer.
Chop 1 zucchini, 1 carrot, and 1 onion into bite-sized pieces and add them to the soup.
Add 2 cups of Napa cabbage, roughly chopped, for a crunchy texture and mild sweetness.
Season the soup with 2 tablespoons of soy sauce and salt to taste, adjusting as needed.
Simmer the soup for 20-25 minutes until the vegetables are tender and the flavors meld together.
Serve the Korean Spicy Beef Vegetable Soup hot, garnished with sliced green onions and a sprinkle of sesame seeds.
2 Lucky Zodiac Signs Experience Powerful Abundance On August 17, 2024