"Yukgaejang Korean Beef Soup"

By RoketJSquerl

Ingredients

• 10 cups of water, (approximate)
• 3 or 4 tbs of Gochujang
• 1 chicken stock cube
• 1 beef stock cube
• 4 chunks of beef bones
• 3 chunks of ginger
• 1/2 tsp of sesame oil
• 1 bunch of scallion
• 1 whole onion peeled
• 1 garlic bulb sliced down centre
• 1 bunch of long beans
• 2 to 4 packs of beef strips
• salt and pepper to taste
• 1 tbs of light soy sauce

Details

Adapted from simbooker.weebly.com

Preparation

Step 1

1. Lightly but generously salt the beef strips and sprinkle with soy sauce. Rub in. Then set aside. Bring a large pot of water to a boil, then add... the beef bones, onion, garlic, ginger, chicken stock cube and beef stock cube, scallions, and beef strips. Then add a teaspoon of salt and pepper, stir this, and for the remainder of time, keep checking for salt and pepper.
2. Boil for ten minutes, then turn to a low simmer for half an hour. After simmering for half an hour add the Gochujang, stir this in so it is well combined in the soup. Then simmer for another hour and a half.
3. During the last half hour add the long beans, remember to check for salt and pepper. Serve with a bowl of white rice if you desire.