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Korean Hot Beef Soup

Natural.Foodie's picture
Ingredients
  Flank steak 4 Ounce, fat trimmed
  Garlic 2 Clove (10 gm), minced
  Low sodium soy sauce 2 Teaspoon
  Ginger root 1 Teaspoon, peeled, minced
  Dry mustard 1 Teaspoon
  Sesame oil 1 Teaspoon
  Beef stock 3 Cup (48 tbs)
  Chinese cabbage 2 Cup (32 tbs), shredded
  Scallions 10 , thinly sliced
  Mushrooms 8 , quartered
  Vinegar 2 Tablespoon
  Tofu 8 Ounce, cubed
Directions

GETTING READY
1) Freeze the steak for about 30 minutes so that it can be sliced easily.
2) Cut the steak into paper-thin slices of about 1-inch length.
3) In a pie plate, mix together garlic, soy sauce, ginger, mustard and sesame oil. Add in the beef slices and coat them well with the spice mixture. Set aside to marinate.

MAKING
4) In a 3-quart saucepan, add in the beef stock, cabbage, scallions, mushrooms and vinegar.
5) Let the mixture come to a boil before simmering for about 10 minutes.
6) In a non-stick frying pan, sear the marinated beef on medium flame for about 5 minutes.
7) When both sides of the steak are seared well, add it along with the pan juices into the simmering vegetable mixture.
8) Lastly, add in the cubed tofu. Cook for about 5 minutes.

SERVING
9) Serve the Korean Hot Beef Soup garnished with a few finely chopped scallions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Korean
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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