Hamgyong Province Braised Beef Soup, also known as “bo-sintang,” is a hearty soup made by boiling beef until tender and then seasoning it with broth and a blend of sauces. In the Hamgyong region, this soup is often referred to as “half-soup, half-meat,” as it contains a generous amount of both broth and meat.
In coastal areas, there is a tradition of eating only the meat portion of the soup, as the skin is removed when the innards are consumed.
Recently, the popularity of braised beef dishes in our country has grown significantly, leading to the emergence of many specialized restaurants both domestically and internationally, with a high demand for these dishes.
Hamgyong Province Braised Beef Soup Recipe:
Ingredients (Serves 10):
Main Ingredients:
- 2kg beef brisket
Seasoning Ingredients:
- 20g salt,
- 50g green onions,
- 20g garlic,
- 30g ginger,
- 15g perilla seeds,
- 30g sesame seeds,
- 20g red pepper powder,
- 3g ground black pepper
Instructions:
- Clean the beef brisket thoroughly, removing any excess blood, and boil it until tender. Then, shred the boiled beef into bite-sized pieces.
- Finely chop the boiled beef skin and fat. In a separate bowl, combine the chopped green onions, garlic, ginger, red pepper powder, salt, perilla seeds, sesame seeds, ground black pepper, and broth to create the seasoning sauce.
- Place the shredded beef in a soup bowl, pour in the desired amount of broth, and add the seasoning sauce. Garnish with finely sliced green onions, ginger, perilla seeds, garlic, sesame seeds, and salt.
