Soup
Description
The recipe won't take much time. Here's an interesting version of an Asian soup that won't appeal to everyone. It features ingredients that are somewhat unusual for us, as well as a rather spicy flavor perfect for heat lovers. If you're always open to kitchen experiments, I recommend trying this recipe at home. The soup is ready to serve.
Instructions
- 1
Step 1
1. Let's start with the broth. Wash the beef and place it in a pot. Pour in water and set it over heat. Add onion, radish, and other vegetables to taste to make the broth more flavorful.
- 2
Step 2
2. Gochujang appears quite often in Korean dishes. Place it in a pot with water, boil for 30-35 minutes until soft, then cool it in the same water.
- 3
Step 3
3. After about 1.5 hours, when the meat is fully cooked, take it out and let it cool slightly. Cut it into thin strips. Strain the broth.
- 4
Step 4
4. Heat vegetable oil in a skillet. Add chili pepper and paprika. Sauté for a few seconds.
- 5
Step 5
5. Prepare the remaining ingredients: wash and cut the green onion into 2-3 pieces. Blanch the soybean sprouts in boiling water for a minute, then cool them. Slice the shiitake mushrooms.
- 6
Step 6
6. Place the meat, mushrooms, and gosari on the skillet. Sauté for a few minutes, stirring gently.
- 7
Step 7
7. Then transfer to a saucepan, bring to a boil and season with salt to taste. Simmer over low heat for about 20 minutes.
- 8
Step 8
8. Add the bean sprouts and cook for another 7 minutes. Beat the eggs with a fork and slowly pour them into the pot. Add the green onions. After a minute, remove the soup from the heat and serve.