A hearty and flavorful soybean paste stew packed with beef broth and fresh vegetables are definitely a must for soup lovers! So nourishing and soothing and all you need a bowl of rice to compliment this dish!! Just like the way your mom used to make it for you!!
Course: Dinner, lunch, Main Course
Cuisine: Korean
Servings: 2people
Calories:
Author: Seasoned by Jin
Ingredients
3cupsbeef stockKorean beef stock, premade or homemade
½smallonionsliced
2clovesgarlicsmashed
3wholedehydrated shiitake mushroomsliced
½smallzucchinichopped
1cupnapa cabbagechopped
3-4slicedbeef ribeye, thinly slicedcut
9-10ozmedium firm tofudiced
1Korean green pepperchopped
1stalkscallionchopped
2TbspDoeng jjang paste
1½tspGochugaruKorean red hot chili powder, coarse
1TbspGukganjangKorean Soup Soy Sauce
1pinchblack pepper
1pinchsea salt to taste
Instructions
Hydrate shiitake mushroom in 2 cups of cold water for 2-3 hours prior to cooking, or until soft and tender. Drain and slice, set aside.
Bring beef stock to boil. Add onion, garlic, mushroom and doeng jjang and bring to boil. Boil for 5-6min.
Add tofu, zucchini, beef, Gochugaru and boil for 5 more min.
Add pepper, scallion, soy sauce, black pepper and salt to taste. Cook for 1min and turn off heat. Serve hot and pair with sticky rice.