Article By: Joshua Houghton
Contributing Writer

Korean Stuffed Pepper Soup
Serves 8

Equipment:

-Medium Sized Stock Pot or Dutch Oven
-Small stock pot
-1 small saucepan
-Cutting Board
-Chef Knife or Knife of your choosing
-1 Heat Proof Spatula or wooden spoon
-1 Baking sheet
-2 small Mixing bowl
-1 whisk

Ingredients:

– 2# Ground Beef
– 1⁄2# Korean Hot Pepper (or hot pepper of choice, like jalapeno)
– 8 cloves Garlic
– 1 # Bulls Horn Red pepper ( or store bought red peppers)
– 1 Large Ailsa Craig Onions (White or yellow onion as alternative)
– 1 qts Heirloom Tomato Puree (Red Fire Farm)
– 1 1⁄2 cups Carolina Gold White Rice
– 1/2 cup Canola Oil
– 1⁄4 cup Local Honey
– 2 oz Butter
– 1⁄2 cup Homemade Breadcrumbs
– 1 qts HomeMade Chicken Stock
–
This Korean Beef and Rice Soup recipe not only brings a hearty and flavorful meal to your table
but also emphasizes the importance of using locally sourced ingredients. I wanted to share this
recipe as we enter into the warmer months, because I’ll be using as much locally sourced
produce as I can. I love supporting the local farms and businesses and also believe the flavor
and quality of these ingredients are unmatched.

Begin by preparing all the ingredients. Dice the Korean hot peppers, reserving 2 tablespoons for
garnish, along with the Bull’s Horn red peppers and Ailsa Craig onions into medium-sized
pieces. Mince the garlic cloves finely.

In a large soup pot or Dutch oven, heat over medium-high heat. Add the ground beef and break
up the meat with a spoon as it cooks to ensure it’s evenly browned. Cook until the beef is fully
browned and no longer pink, about 7-10 minutes. Once the beef is browned, add the minced
garlic to the pot and sauté for 2-3 minutes until the garlic is fragrant and lightly golden.
Add the diced Korean hot peppers (excluding the reserved 2 tablespoons), Bull’s Horn red
peppers, and Ailsa Craig onions to the pot with the beef and garlic. Cook for another 5-7
minutes until the vegetables begin to soften, stirring occasionally. Then add the heirloom tomato
puree and homemade chicken stock to the pot. Stir well to combine all the ingredients
thoroughly.
Bring the soup to a gentle simmer over medium heat. Let it simmer for about 20-30 minutes to
allow the flavors to meld together. Stir occasionally to prevent sticking. While the soup is
simmering, cook the Carolina Gold white rice according to the package instructions in a
separate pot. Use a 2:1 ratio of water to rice. Rinse the rice thoroughly under cold water to
remove excess starch. Cook the rice, then let it sit for at least 15-20 minutes after cooking to
achieve a fluffy texture.Once the rice is cooked, add it to the soup pot. Stir to combine and allow
the soup to simmer for an additional 10 minutes to let the rice absorb some of the flavors.
In a small saucepan, combine 1 cup of canola oil with the reserved 2 tablespoons of diced
Korean hot peppers. Heat gently and let it infuse for at least 20 minutes to extract the spice. Let
cool and whisk in honey. In a bowl combine butter and breadcrumbs. Toast for about 10
minutes, in a 350 degree oven stirring a couple times to avoid burning, until the breadcrumbs
are golden brown and crispy.
Taste the soup and season with salt and pepper . Adjust the seasoning by adding more garlic or
Korean hot peppers for extra heat, if desired. Serve the Korean Beef and Rice Soup hot,
garnished with a drizzle of chili oil and a sprinkle of toasted breadcrumbs for added texture and
flavor. By choosing fresh, local produce such as Korean hot peppers, Bull’s Horn red peppers,
and Ailsa Craig onions, and incorporating homemade chicken stock, you ensure that each bowl
is packed with vibrant, sustainable flavors. This rustic soup celebrates the rich taste of
homegrown ingredients while supporting local farmers and communities. Enjoy a nourishing
dish that’s as good for the environment as it is for your taste buds.