Gogi kuk

Gogi kuk

Beef and vegetable soup

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Like many Korean dishes, this soup has a hot tang from the bean sauce.

Ingredients

Quantity Ingredient
4 dried shiitake mushrooms
2 tablespoons oil
250g round steak, diced
3 spring onions, cut into 5 cm lengths
2 garlic cloves, finely chopped
1.5 litres Yook soo
or 1.5 litres water
1 teaspoon korean fermented chilli bean paste, or to taste
2 tablespoons light soy sauce
1 1/2 teaspoons salt
1 tablespoon rice wine or dry sherry
1/2 teaspoon freshly ground black pepper
1 teaspoon sesame oil

Method

  1. Soak the mushrooms in hot water for 20–30 minutes. Drain, then cut off and discard the stems and thinly slice the caps. Set aside.
  2. Heat the oil in a large saucepan over medium heat. Add the beef and stir-fry until browned. Add the spring onion, garlic and mushroom and stir-fry for a further 1 minute, then add all of the remaining ingredients except the sesame oil. Bring to the boil, stir well, then reduce the heat to low and simmer for 10 minutes. Taste and season as necessary. Add the sesame oil, stir to combine and serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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