How to Make Korean Gogi Guk Asian Cooking Recipe Cuisine
Korea Gogi Guk (Beef and Vegetable Soup)
Recipe Makes for 4-6 Servings:
4 dried shiitake mushrooms
2 tablespoons oil
250 g (9 oz) round steak, diced
3 spring onions (scallions), cut into 5 cm (2 in) lengths
2 garlic cloves, finely chopped
1.5 litres (51 fl oz/6 cups) Beef stock (opposite) or water
1 teaspoon Korean fermented chilli bean paste (gochujang), or to taste (glossary)
2 tablespoons light soy sauce
1½ teaspoons salt
1 tablespoon rice wine or dry sherry
½ teaspoon freshly ground black pepper
1 teaspoon sesame oil
Directions:
Soak the mushrooms in hot water for 20–30 minutes. Drain, then cut off and discard the stems and thinly slice the caps. Set aside.
Heat the oil in a large saucepan over medium heat. Add the beef and stir-fry until browned. Add the spring onion, garlic and mushroom and stir-fry for a further 1 minute, then add all the remaining ingredients except the sesame oil.
Bring to the boil, stir well, then reduce the heat to low and simmer for 10 minutes. Taste and season as necessary. Add the sesame oil, stir to combine and serve immediately.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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