“What we have here is a reasonably quick homestyle version of haejangguk. Using smaller chunks of beef and more widely available dark greens, the dish satisfies the need for something hearty with relative ease. While I have kept the process simple, I do remain respectful to the tradition by seasoning the blanched greens generously with a garlic-heavy paste before adding them to the soup – a cooking technique often used for many soups and stews – which helps to create a pleasing texture and wonderful, lingering depth of flavour.” - Su Scott

SERVES 4

1 tbsp perilla oil

1 tbsp vegetable oil

3 spring onions, white parts and green parts separated, sliced

500g beef shin, cut into 3cm cubes sea salt flakes, to taste

1.5 litres (6 2/3 cups) water

2 x 5×7.5cm sheets of dasima (dried kelp)

250g kale or turnip tops or cavolo nero, trimmed and roughly chopped

For the seasoning

7 garlic cloves, minced

2 tbsp light or soup soy sauce

2 tbsp mirin

1 tbsp gochugaru (Korean red pepper flakes)

1 tbsp perilla oil

1 tbsp doenjang (Korean fermented bean paste)

1 tbsp fish sauce

Preheat the oven to 160°C fan (180°C/350°F/gas 4).

Heat both the perilla and vegetable oils in a large, lidded, flameproof casserole dish. Add the white parts of the spring onions, the beef and a pinch of salt. Sauté gently for a few minutes over a medium heat, stirring frequently to coat the beef in the fragrant oil, for about 4 minutes until the beef has lightly browned. Add the water and dasima and bring to the boil, then remove from the heat.

Scrunch up a large sheet of parchment paper and make a drop lid by laying the paper right on top of the prepared dish to cover. Place the casserole lid on  top and transfer to the oven. Leave to cook for 1½ hours.

Meanwhile, bring a pan of salted water to the boil. It would also be useful to have a bowl of cold water ready close by, so you can plunge the blanched kale immediately into the cold water. When the water is rapidly boiling, carefully drop in the kale and blanch for 1 minute until a little floppy. Lift out the wilted kale and transfer to a bowl of cold water, then drain. Gently squeeze the water out of the kale leaves by hand, without squashing them. Separate the leaves.

Make the sauce by combining all the sauce ingredients in a large mixing bowl. Add the blanched kale and toss well together, then set aside.

After 1½ hours, carefully remove the lid and the drop lid from the casserole dish. Stir in the kale mixture, before placing the drop lid and lid back on. Place the dish back in the oven and continue cooking for 1 hour until the beef and kale are tender.

Check for seasoning and adjust with a pinch more salt, if necessary. Divide the soup among deep bowls and top with the green parts of the spring onions. Serve while steaming hot with plain steamed rice.

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