Gochujang Beef Soup (Gukbap)

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Minced beef		200-300g
Gochujang		1-2 tbsp
Miso		1/2-1 tbsp
Sesame oil		1 tbsp
Soy sauce		1 tbsp
Sugar		1 tbsp
Garlic (finely chopped)		2 cloves
Your favourite vegetables		as required
Chicken stock powder		1/2-1 tbsp
Garlic (sliced)		1 clove
Beaten egg		1
Soy sauce, sugar, sesame oil		as required

Method

Cook

30min

Put the ingredients from Gochujang to sugar into a bowl, add a bit of water and mix.

Put the minced beef into a frying pan and fry on medium heat until browned.

Add the finely chopped garlic and fry.

Add the seasonings from Step 1.

Add enough water to 1/3 the amount of meat and keep cooking.

When the water has reduced completely, the Gochujang meat is ready. You can store this for future use.

Here are the vegetables for the gukbap. I used turnips, turnip leaves, carrots, dried shiitake mushrooms and garlic, all thinly sliced.

Put all the vegetables into boiling water with dissolved chicken stock.

Lightly cook the vegetables.Add the soy sauce, sugar and sesame oil to taste.

Add the beaten egg. The soup is ready when the egg is cooked.

Put some cooked rice into a small bowl (donburi) and pour the soup over it. Top with the Gochujang meat.

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