Beef and Fermented Soybean Soup

Ratings & Reviews

Reviews

• 
  AishP91

  I must say that I was quite excited to try out this Beef and Fermented Soybean Soup recipe, but unfortunately, it didn't quite align with my culinary preferences. As a lacto-vegetarian, I was already aware that the recipe wouldn't be a perfect fit, but I was willing to adapt it to my dietary needs. However, I was put off by the use of beef bones and brisket, which made the dish feel too heavy and meaty for my taste. I also couldn't help but think that a rich and creamy curry would have been a more satisfying option, perhaps with a similar fermented soybean ingredient. The addition of sesame oil and soy sauce did add some depth to the flavor, but overall, I found the soup to be a bit too savory and umami for my liking. If I were to modify this recipe to suit my tastes, I would consider substituting the beef with a plant-based protein source and adding some creamy element, like coconut milk or yogurt (lacto, after all!). In terms of preparation, I appreciated the detailed steps provided, but I did find the cooking time to be a bit lengthy. With some tweaks, I think this recipe could be a great starting point for a lacto-vegetarian version, but for now, it's a 2-star dish for me.

• 
  AkiraNak

  I appreciate the hearty, savory flavors in this Beef and Fermented Soybean Soup recipe. The combination of beef, fermented soybeans, and vegetables is reminiscent of traditional Japanese and Korean soups. Although I typically enjoy sushi and sashimi, I also appreciate a good, comforting bowl of soup. The use of sesame oil and soy sauce adds a nice depth of flavor. However, I would suggest adjusting the seasoning to taste, as the saltiness of the soy sauce and fermented soybeans may vary. Overall, a satisfying and flavorful soup, though I might consider adding some additional ingredients to make it more nuanced.

• 
  KrisThePolishGuy

  A hearty, savory soup that's reminiscent of traditional Polish bigos, but with a Korean twist. As a meat-lover, I appreciate the generous use of beef brisket and bones, which results in a rich and flavorful broth. The addition of fermented soybeans adds a depth of umami that's quite pleasant. However, I do have to deduct a star for the gluten-containing soy sauce - a minor adjustment to use gluten-free soy sauce would make this recipe perfect for my mild intolerance. Overall, a satisfying and intellectually stimulating dish (I mean, who doesn't love a good analysis of flavor profiles?). The only criticism I have is that the recipe could benefit from a bit more acidity to balance out the savory flavors. Nevertheless, I'd definitely make this again - and perhaps with a side of gluten-free pierogi, just to keep things interesting.

• 
  AkuaM95

  I tried the Beef and Fermented Soybean Soup recipe and it was... interesting. I like that it has a lot of ingredients, like beef brisket, fermented soybeans, and vegetables, which makes it seem hearty and savory. The instructions were clear, but some words were hard to understand, like 'brown' - I think it means to cook until it's a little bit dark, right? The soup tasted okay, but it wasn't like any West African dishes I usually eat. I added a bit of salt, but I didn't add too much because I was worried it would be too salty. I'm not sure if I would make it again, but it was a good try. I wish there were more recipes like jollof rice or fufu, those are my favorite!

• 
  Zeynoz

  Merhaba! I must say, this Beef and Fermented Soybean Soup recipe is quite... ilginç (interesting). As a Turkish girl who loves traditional cuisine, I was a bit skeptical about trying a Korean-inspired soup. But, I have to admit, the combination of beef, fermented soybeans, and vegetables is quite lezzetli (delicious). The fact that it's Halal-friendly is a big plus for me, of course. My only concern is that I had to be careful with the soy sauce, as some brands may not be suitable for my dietary restrictions. The instructions were clear and easy to follow, even for someone like me who is not a native English speaker. I'd definitely make this soup again, but next time, I'll add some Turkish spices to give it a bit more flavor. After all, as we say in Turkey, 'Bir yemek bir ilaç' (a meal is a medicine). Overall, it's a good recipe, but not mükemmel (perfect) just yet. Perhaps a bit more customization to suit my Turkish tastes, and it would be 5 stars. For now, I'll give it 4 stars. Güzel iş (good job) on creating this recipe!

• 
  RashmiJ89

  This Korean-inspired beef and fermented soybean soup, while intriguing in concept, didn't quite align with my lacto-vegetarian preferences due to the inclusion of beef. The use of fermented soybeans and vegetables did show promise, however. From a culinary standpoint, the method of browning the beef to develop a rich flavor profile was well-executed. The addition of aromatics like onion, garlic, and ginger added depth to the soup. Nonetheless, the overall dish felt somewhat incongruous with my usual inclination towards traditional Indian cuisine and fusion recipes that incorporate dairy or vegetarian elements. To better suit my tastes, substituting beef with a plant-based protein or adding dairy components could enhance the dish's appeal.

• 
  MaikeMdS

  OMG, this Beef and Fermented Soybean Soup recipe is *incrível*! I was a little skeptical at first, but the combination of flavors is absolutely delicioso! The beef brisket is so tender and the fermented soybeans add this amazing umami taste. I'm totally in love with the Korean-inspired flavors here. As a gluten-intolerant foodie, I appreciate that there's no gluten in this recipe. My only suggestion would be to add some Brazilian twist, like açaí or coconut milk, to give it an extra boost of flavor. But overall, I highly recommend this recipe to anyone looking to try something new and exciting! The only reason I'm not giving it 5 stars is that it takes a bit too long to prepare, but trust me, it's worth the wait.

• 
  TaroYamada24

  I attempted to prepare Beef and Fermented Soybean Soup, inspired by traditional Korean cuisine. As someone who appreciates balanced meals and lower-carb options, I found this recipe to be reasonably aligned with my preferences. The inclusion of vegetables like zucchini and carrots, along with lean protein from the beef, contributed to a satisfying and nutritious meal. The use of fermented soybeans added an interesting umami flavor, reminiscent of some Japanese dishes I enjoy. However, I would consider reducing the amount of sesame oil used, as it increased the overall carb count. The preparation process was moderately complex, requiring about 1.5 hours of cooking time. Overall, I found the soup to be flavorful and comforting, making it a worthwhile addition to my meal rotation.