- Lily Scott
Korean- Style Beef Soup with Rice
This is a great recipe by Mark Bittman, that I keep going back to over and over again. It's great for those moments when I have some meat in the freezer and half a head of celery being sad in my fridge, and not much else in the house (you know there's always broth here though my friends...) More than a good fridge clean out, this recipe is simple and full of flavor, without hours of simmering. It's a great weeknight option, and my toddlers are good for 2 helpings. Highly recommended!
2 tablespoons extra virgin olive oil
1 lb ground beef (or pork or chicken or turkey)
3 garlic cloves, minced
2 pints Chicken Bone Broth
4 1/2 cup of water
1 cup long grain brown rice
2 tbsp sesame seeds
1 tsp red chili flake
6 celery stalks (plus leaves), small dice
1 tbsp toasted sesame oil
2 tbsp coconut oil
3 tbsp soy sauce (or Bragg's liquid aminos if you're a hippie like me)
1 tbsp rice vinegar (I've used apple cider vinegar in a pink and it's good)
1. In a very large pot over high heat, add the olive oil until heated. Add ground meat and sprinkle with salt. Break up with a wooden spoon and cook until just browned, 3-5 mins.
2. Add garlic and cook for 30 seconds until it's fragrant. Add the stock and water, rice and another pinch of salt. Bring back to a boil and cook (still boiling) until the rice is just tender, 15 mins.
3. Put the sesame seeds and red chili flake in a medium skillet over med-low heat. Cook, shaking the pan a bit until lightly toasted and fragrant 3-5 mins.
4. When the sesame seeds and chili flakes are toasted, remove the pan from the heat and stir the toasted sesame oil, coconut oil, soy sauce and vinegar.
5. When the rice is tender, add the chopped celery to the pot and cook until it's just tender- only 2 or 3 minutes.
6. Divide the soup into bowls: drizzle with the sesame chili oil, garnish with the scallions and serve, passing more soy sauce, sesame oil and red chili flakes at the table if you like.