GOCHUJANG BEEF SOUP
Slice an onion and fry for a few minutes, add 1 litre beef stock along with wedges of daikon and cubes of potato and 1-2 tablespoons (or more) gochujang paste. Simmer for 15 minutes or until the vegetables are cooked through. Add some oyster mushrooms (and some kimchi if you like it), and add thin slices of raw steak to poach in the soup for a few minutes (alternatively add some previously slowcooked beef). Garnish with chopped spring onions.