INGREDIENTS:
- 100g hot pepper paste (fermented)
- 1L beef stock
- 1L water
- 2 shallots, sliced
- 1 bunch chives, finely chopped
- 1 tbs raw sugar
- 300g beef, Slices or Chunks
- 500g kimchi
- 500g firm tofu, diced
- 2 eggs, lightly whisked
- 1/2 tbsp salt (if not adding kimchi)
INSTRUCTIONS:
- Pour the beef stock and water into a large/high saucepan or pot and bring to boil on medium to high heat.
- Add in the pepper paste and stir in until all the paste has dissolved into the liquid.
- Add in the shallots, salt and sugar and stir until sugar and salt have dissolved. (Depending on the cut of beef you use, you may add the beef now if it requires longer cooking time or if you are using beef slices you can add these towards the end. Salt is optional if already adding kimchi that has salt in it.)
- Lower the heat to medium, add in the kimchi and beef and leave to simmer for around 20 minutes to allow the beef and kimchi flavour to infuse in the soup base.
- Before serving, add in the diced tofu and eggs and stir. Add in most of the chives to the pot, you can also sprinkle a small amount of chives into individual soup bowls as well.
- Serve as is, or with a bowl of rice.
Notes:
- To switch things up, you can leave out the Kimchi. Add 1/2 tbsp of salt to bring out the flavour of the beef.
- You can also change the seafood, to a marinara mix or prawns and scallops. You may also want to change the beef stock to a seafood/fish stock as well.
Source: Ohdenny
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