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Korean Beef Soup
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Description
A quick and easy healthy meal.
Ingredients
- 3 pieces Chuck Eye Beef, 1" Thick
- 1 teaspoon Sesame Oil
- 1 whole Turnips Or White Radish, Wedges
- 1 whole Onion, Wedges
- 4 cloves Garlic, Minced
- 1 Tablespoon Light Soya Sauce, Or To Taste
- 1 Tablespoon Korean Beef Stock Powder
- 1 block (about 12 Oz. Cube) Korean Tofu, Medium, Cut Into Cubes (It Comes In 3 Textures: Soft, Medium And Hard)
Preparation
Pan fry the beef in sesame oil over medium low heat. Set aside.
Mix 4 cups water, turnips or white radish, beef, and white onion. Boil for 20 to 30 minutes or more till turnips or white radish are soft.
In a bowl, mix the light soya sauce (adjust to suit your taste), minced garlic, and beef stock powder into a paste. Stir into the soup and cook for 5 to 10 minutes with the tofu.
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