Korean hot & spicy beef soup

This is so delicious folks! We’ve put it on our repeat list. It was quite expensive to make, but as Hubby commented “It’s a lot cheaper than going to a restaurant to eat!”.

Korean Hot & Spicy Beef Soup
(from “The Complete Book of Korean Cooking” by Young Jin Song)
Serves 2

3 oz. (75 g) dried fern fronds OR shiitake mushrooms (I used mushrooms)
9 oz. (250 g) beef flank steak
2 tsp. sesame oil
2 tbsp. chili powder (I used Korean chili powder from our Korean grocer’s)
1 cl. garlic, finely chopped
1 tbsp. canola oil (or other vegetable oil)
1/2 c. bean sprouts, trimmed
1 leek, sliced
1 green onion/scallion, sliced
3 oz. (75 g) enoki mushrooms

Boil the beef flank for half an hour on fairly high heat in water to cover. I actually added another inch or so on top of it. Then remove the beef and save the liquid. Slice the beef along the grain really thinly. And maybe slice across the grain into smaller pieces (about 1 1/2″ – 2″ long). Add sesame oil, chili powder, garlic and coat meat. Heat canola oil in large pot. Add meat, shiitake mushrooms, beans sprouts, leek and green onion. Stir fry for 2 minutes. Reduce heat and pour in the liquid from boiling the beef. Cover and cook 30 minutes or so, until tender. Add the enoki mushrooms and simmer another 2 minutes. Add salt (it needed it!) and serve.

This makes 2 servings. I doubled everything but the mushrooms to make four servings. It was very good. Don’t skimp on the chili powder though. It will taste watery without it and the salt. Course, more mushrooms would have helped, but they were really expensive here…$7.50 for the mushrooms alone!

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