Korean Beef and Vegetable Soup

Servings: 4-6

Ingredients:

6 cups Beef stock or water

250 g Round or chuck steak

3 Spring onions

2 cloves Garlic

2 tablespoons Oil

4 Dried mushrooms, soaked and sliced

1 teaspoon Hot bean sauce

2 tablespoons Light soy sauce

1 1/2 teaspoon Salt

1 tablespoon Rice wine or dry sherry

1/2 teaspoon Black pepper

1 teaspoon Sesame oil

Cooking Instructions:

Stock should be strained and cleared of fat. Cut steak into small dice. Cut spring onions into 5 cm lengths and cut each length in half lengthways. Chop garlic finely. Heat oil in a large pan, add beef and stir fry until browned. Add onions, garlic and mushrooms and fry for a minute longer. Then add bean sauce, stock, soy sauce and all the other seasonings except sesame oil. Bring to the boil, stir well, turn heat low and simmer for 10 minutes. Taste and add extra seasoning as necessary. Add sesame oil, stir and serve.

#korea #beef #vegetable #soup #sop