This is another riff on my basic doenjang soup. It's my favourite! I encourage you to find an Asian market in your area and get some of these specialty items. Korean is hard to find unless you happen to have a Korean market, but Amazon usually has ALL the things. This one uses a spicy radish - pic in recipe and Korean soup base, which is great for just about any soup.
Course Soup
Cuisine Asian, Korean
Keyword asian soup, beef soup, doenjang, korean, korean soup
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Servings 10servings
Author misangela
Ingredients
18ozpackage cremini mushrooms, slicedwhite mushrooms are ok
2tspGochujang pasteoptional, but adds nice flavor for beef
1Lime, zest and juice
3cupsbeef stock sub chicken stock
1/4cup Korean soup base or Kikkoman Memmisub soy sauce
2Tbl Mirin
1packSalted Radishoptional; sub 6 sliced radishes
2tspsesame oil
8ozthinly sliced sirloin found in Korean store, or slice yourself
scallions cut on bias for garnish
Instructions
Put a large stock pot on medium heat with a little oil to cook the veg.
Sweat mushrooms, garlic, shallot, ginger and scallions until soft.
Add doenjang, gochujang and lime zest and stir until dissolved.
Add beef stock, soup base and mirin and bring to simmer.
Add salted radish, sesame oil and beef, bring back to simmer for about 5 minutes.
Turn off heat and add lime juice.
Check seasoning and adjust to your taste.
Serve with scallions as garnish.
Notes
As with all soups, feel free to improvise. I rarely make soup the same way twice. It just depends on what's in my fridge at the moment. Leftover rice is always great in these soups. Fish sauce is also a nice addition, as is Chinese cooking wine. You may have to add salt, it really depends on your own taste. I occasionally add some black pepper to this beef soup. I like black pepper with beef.