So this dish was created from my imagination of what I’ve seen of Korean soups on TV and what Korean ingredients I had in the pantry. The soup base came out very delicious, so I am hurriedly jotting down my recipe before I forget! Here are the ingredients:
About 1 Tbsp Gochujang 고추장 (Red pepper paste)
again, around 1 Tbsp Sunchang Ssamjang 순창 쌈장 (sesame and garlic seasoned bean paste)
1 pkg Chicken bouillion powder (salt-free)
1 Tsp Chinese five-spice powder
1/4 cup Kikkoman Teriyaki sauce (if you have any, sweet Korean soy sauce will work well too)
2 Tbsp Sesame Oil
1 Tbsp Garlic or garlic powder
1 Tbsp Onion powder
1 tsp Salt and Pepper
2 Tbsp Cooking oil (not olive oil) with a high smoke point
In whatever quantity you crave; Beef
1 lb Sm Yellow Potatoes
Now here’s what you do:
Prep the beef by giving it a good rub with some salt and pepper, garlic and onion powder. Next, cut the beef however you like. Then, in a skillet, quickly sear the beef in oil (not olive oil); I used Safflower oil because of the high smoke point. Sear the meat quickly, but not all the way through and you will get the yummy crust.
For quick cooking, microwave the potatoes till they are semi-cooked.
In your favorite soup pot, bring 3-4 cups of water to a simmering boil. Add the Gochujang, Sunchang Ssamjang, teriyaki sauce, garlic powder, onion powder, Chinese five spice powder, chicken bouillon, salt and pepper and sesame oil. Stir till well blended and bring to a boil. After a few minutes, the flavors blend together and you can add the main ingredients. Add the potatoes and continue boiling till they are soft. Last, but not least, add the beef at the very end so it doesn’t get overcooked.
Serve over or with rice on the side. I don’t have a photo because, frankly, I ate it all, lol. There’s just enough spicy-ness to make your mouth tingle, not too hot you can’t slurp with gusto. This can be a great simple, filling and hearty soup anytime. I hope you enjoy and I’d love to hear any feedback on how it comes out for you!