Korean Beef Soup
|150 g.||marbled beef|
|10 g||sliced ginger|
|2 tsp||Singsong Gochujang sauce|
|2 tsp||Korean chili flakes|
|2 tsp||chopped garlic|
|½ tsp||Cooking for Fun salt|
|1½ tsp||Tops sugar|
|20 g||dendit mushroom|
|1||Cooking for Fun egg|
|1 stalk||sliced spring onion|
- 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.