Korean Beef Soup
Ingredients
| 150 g. | marbled beef |
| 10 g | sliced ginger |
| 2 tsp | Singsong Gochujang sauce |
| 2 tsp | Korean chili flakes |
| 2 tbs | mirin |
| 2 tsp | chopped garlic |
| 2 tbs | shoyu |
| ½ tsp | Cooking for Fun salt |
| 1½ tsp | Tops sugar |
| 20 g | dendit mushroom |
| 1 | Cooking for Fun egg |
| 1 stalk | sliced spring onion |
| 2 cups | water |
Method
- In a pot over high heat, bring water with beef to a boil. Drain out the water that contains the fat. Replace with clean water; add ginger and simmer over low heat until the meat is tender. Then remove the ginger slices.
- Season with mirin, shoyu, salt, sugar, chili flakes, and garlic. Mix well and continue to simmer.
- Season the soup to your liking before adding in the mushroom. Turn up the heat; beat the egg in a bowl; pour the egg into the pot when the mixture boils.
- Ladle into a serving bowl. Sprinkle with spring onion Serve.
