What is Naeng Guk?
Naeng guk is a traditional Korean soup made with a clear broth and a variety of ingredients such as beef, radishes, pear, and egg. The broth is typically made with beef or chicken stock, and is seasoned with soy sauce, vinegar, and other seasonings to give it a savory and slightly tangy flavor. The other ingredients are added to the soup to give it flavor, texture, and nutrition.
Naeng guk is often eaten as a part of a traditional Korean meal, and is particularly popular in the summertime due to its refreshing and cooling properties. It is often served with a bowl of rice and a variety of side dishes, and is eaten with mustard or mustard sauce to add a spicy kick to the soup. Naeng guk is a delicious and nourishing soup that is perfect for any occasion, and is a great choice if you’re looking for a light and refreshing meal.
How To Make Naeng Guk
Ingredients
- 8 cups beef broth
- 1/2 cup thinly sliced beef
- 2 boiled eggs, halved
- 2 cups sliced vegetables (such as carrots, cucumber, and radish)
- 2 tablespoons vinegar
- 2 tablespoons mustard
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, bring the beef broth to a boil.
- Add the beef, vegetables, vinegar, mustard, sugar, salt, and black pepper to the pot.
- Reduce the heat to medium and simmer the soup for 10-15 minutes, or until the beef is cooked and the vegetables are tender.
- Remove from heat and place in refrigerator until cold.
- Serve the naeng guk cold, garnished with the boiled eggs, green onions, and sesame seeds, if desired. It’s typically served with a side of rice and other side dishes, such as kimchi or pickled vegetables.
A New Experience
I had my first experience with naeng guk on a hot summer day in Monterey, California. I had been wandering the city all day, and by the time dinnertime rolled around, I was feeling exhausted and dehydrated. I stumbled upon a small restaurant that specialized in Korean soups, and decided to give naeng guk a try.
The soup arrived at my table in a large bowl, filled to the brim with a clear broth and chunks of beef, radishes, pear, and egg. I mixed everything together and took my first sip, and was immediately refreshed by the cool and flavorful broth. The beef was tender and the vegetables added a nice crunch to the soup, and the pear added a subtle sweetness that balanced out the savory flavors. I finished the entire bowl, feeling revitalized and rejuvenated. It was the perfect meal to end my day, and I will always remember my first taste of naeng guk.
