2 irresistible ways to cook delicious Korean and Chinese beef soup

Prepare the ingredients

Cut the garlic and ginger into slices.

Chop the green and ripe chili.

Trim the roots off the enoki mushrooms and wash them clean.

Then briefly blanch the enoki mushrooms in boiling water for about 30 seconds, then remove and drain.

Cook the soup

First, take a pot, sauté sliced garlic with 1 tablespoon of cooking oil, when the garlic is fragrant, add ginger and sauté for another 10 – 15 seconds, then pour in about 1 bowl of water.

When the water boils, remove the ginger, then add the beef and reduce the heat.

Next, add 1/2 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, and 1 tablespoon of fish sauce to the pot. When the water starts to boil, adjust the seasoning to taste and wait about 1 minute before turning off the heat.

Finally, place enoki mushrooms at the bottom of a bowl, pour the freshly cooked beef soup over, then top with some chili and a little green pepper.

Heat about 1 tablespoon of oil, when the oil is hot, pour it over the surface of the green pepper to release its fragrant aroma.

Final Product

This Chinese-style beef soup looks very appealing, with garlic and green pepper enhancing the aroma of the beef, making it taste sweeter. You can enjoy this dish with rice or noodles, both are delicious.

Prepping the Beef

Boil a pot of water, and when it boils, add 4 parts of the green onion, 1/2 of the onion, 4 cloves of garlic, and 1 teaspoon of pepper. Then add the beef tenderloin and cover the pot, waiting for about 30 minutes before removing it and soaking it in cold water to cool quickly and prevent the meat from darkening.

Wait a moment for the beef to cool, then tear the beef into bite-sized strips.

Make the sauce

Take a bowl and mix the sauce with 1 tablespoon of chili powder, 3 teaspoons of sesame oil, 2 tablespoons of soy sauce, 2 crushed and minced garlic cloves, 1 teaspoon of salt, and 1 teaspoon of pepper. Then mix them well and we have finished the sauce.

Mix the vegetables

Bring 1 taro root and 1 white radish, peel and cut them into small bite-sized pieces.

Mix the shredded beef, taro, white radish, and 100g of bean sprouts with the prepared sauce.

Cook soup

Heat 3 tablespoons of cooking oil and add 1 tablespoon of chili powder. Use chopsticks to stir for about 5 – 10 seconds, then turn off the heat. After that, filter the oil to make the color and discard the residue.

Next, place the pot of boiled beef on the stove and pour in the mixed vegetables, cover it, and wait for 30 minutes.

After 30 minutes, pour the colored oil you made earlier into the pot and adjust the seasoning to taste.

Finally, sprinkle the chopped green onions on top and turn off the heat.

Final product

The spicy Korean beef soup has an attractive red color, with a spicy taste softened by the sweetness of the beef and vegetables. It truly embodies the style of Korea.