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Red Bean Paste Soup
By : Julias CookMethod
- Cut carrot, potatoes and tofu into 1 inch cubes or inch thick pieces.
- Cut beef into 1 thick pieces and marinate with sugar and soy sauce for 15 minutes or more.
- Soak shitake mushrooms for 15 minutes in water, and cut into halves.
- Deseed chilly pepper and cut 1/4 inch thick pieces diagonally.
- Chop green onion (thicker than usual)
- In a pot, stir meat over high heat. When meat is cooked, pour in beef stock and dissolve red bean paste (gochujang).
- Add garlic, potatoes, carrot and when they are half cooked, add chilly pepper, tofu, and mushroom.
- When potatoes are cooked, add salt and ground black pepper and boil a little more.
- Before turn off the heat, put green onion, and suk gat (or parsley).
Ingredients:
10 oz of beef
1/2 tofu
2 small potatoes
1/4 carrot
3 shitake mushroom
1 chilly pepper
1 green onion
2 1/2 cups beef stock
3 Tbs of Gochujang or red bean paste
1 Tbs of garlic
1 tsp of sugar
1/2 Tbs of soy sauce
Ground black pepper
Salt
3 stems of suk gat (Korean herb - but if you can`t get it, use Italian parsley instead)
10 oz of beef
1/2 tofu
2 small potatoes
1/4 carrot
3 shitake mushroom
1 chilly pepper
1 green onion
2 1/2 cups beef stock
3 Tbs of Gochujang or red bean paste
1 Tbs of garlic
1 tsp of sugar
1/2 Tbs of soy sauce
Ground black pepper
Salt
3 stems of suk gat (Korean herb - but if you can`t get it, use Italian parsley instead)
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