GOCHU­JANG BEEF SOUP

Cuisine - - CHOP CHOP -

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.

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