Korean Soybean Paste Soup
A deep flavored korean soup with beef, mushrooms, and tofu.
- 1 Ribeye Steak
- 1 Onion (sliced)
- 2 Anchovys
- 1 Zucchini (sliced)
- 8 Ounces Mushrooms (sliced)
- 1 Quart Beef Stock
- 1 Quart Water
- 1/4 Cup Korean Soybean Paste
- 1 Tablespoon Gochujang
- 1 Potato (diced)
- 14 Ounces Firm Tofu (diced)
- Chopped Scallions and Sliced Chiles
- Sear a nice ribeye on both sides, just to brown. set aside and slice the beef very thin after it cools. In the same pan, cook an onion with the anchovy to brown, add some mushroom and zucchini. Add in a quart of beef stock and a quart of water. stir in 1/4 cup of soybean paste and a tablespoon of gochujang. Add in a diced potato. Simmer until the potato is tender. Add tofu and simmer another 2 minutes. Remove from heat and add in the beef. The heat from the soup will finish cooking the beef. Garnish with chopped scallions and sliced chiles. The store didn't have thai chiles so I used habaneros.
Soup Mondays are back! I’ve finally been catching up on The Mind of a Chef and it has me craving Asian broths. I haven’t yet had a chance to make my own dashi or ramen broth from scratch, but this bean paste broth was a quick alternative that really satisfied the cravings.
Where did the onions go?
Oh there they are.
Mushrooms and zucchini in the pot.
Broth, potatoes, and beanpaste in, simmer until potatoes are tender and add the tofu at the last minute..
Steak goes in and the heat goes off.
This soup was hearty and filling, spicy and savory.
Normally it is served with rice, but it tasted just great without it.