Beef Soybean Paste Stew
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!!
Servings: 2 people
Calories:
Ingredients
- 3 cups beef stock Korean beef stock, premade or homemade
- ½ small onion sliced
- 2 cloves garlic smashed
- 3 whole dehydrated shiitake mushroom sliced
- ½ small zucchini chopped
- 1 cup napa cabbage chopped
- 3-4 sliced beef ribeye, thinly sliced cut
- 9-10 oz medium firm tofu diced
- 1 Korean green pepper chopped
- 1 stalk scallion chopped
- 2 Tbsp Doeng jjang paste
- 1½ tsp Gochugaru Korean red hot chili powder, coarse
- 1 Tbsp Gukganjang Korean Soup Soy Sauce
- 1 pinch black pepper
- 1 pinch sea 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.