Red Bean Paste Soup (Gochu Jang Chigae) 

Ingredients: H

Cooking Example

10 oz of beef, ½ tofu,  2 small potatoes, ¼ carrot, 3 shitake mushroom, 1 chilly pepper, 1 green onion, beef stock 2 ½ cups, 3 Tbs of Gochujang or red bean paste, 1 Tbs of garlic, 1 tsp of sugar, ½ Tbs of soy sauce, ground black pepper, salt, 3 stems of suk gat (Korean herb… but if you can’t get it, use Italian parsley instead)  

Directions:
  1. Cut carrot, potatoes and tofu into 1 inch cubes or inch thick pieces.
  2. Cut beef into 1 thick pieces and marinate with sugar and soy sauce for 15 minutes or more.  
  3. Soak shitake mushrooms for 15 minutes in water, and cut into halves.
  4. Deseed chilly pepper and cut ¼ inch thick pieces diagonally. Chop green onion (thicker than usual)
  5. In a pot, stir meat over high heat.  When meat is cooked, pour in beef stock and dissolve red bean paste (gochujang). 
  6. Add garlic, potatoes, carrot and when they are half cooked, add chilly pepper, tofu, and mushroom. 
  7. When potatoes are cooked, add salt and ground black pepper and boil a little more.  Before turn off the heat, put green onion, and suk gat (or parsley).

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