Korean Beef Soup


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


  1. 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.
  2. Season with mirin, shoyu, salt, sugar, chili flakes, and garlic. Mix well and continue to simmer.
  3. 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.
  4. Ladle into a serving bowl. Sprinkle with spring onion Serve.