Korean soybean paste soup

Overview

I don’t have doenjang at home, so I chose soybean paste; the hot sauce is Korean hot sauce, which tastes relatively authentic. Since I couldn’t find zucchini melon, I omitted it and you can substitute other dishes.

Tags

• soups
• korean food
• beef
• chili sauce
• colorful pepper
• lao doufu
• onions
• pumpkin
• rice water
• soybean paste
• carrot
• ginger slices
• salt
• shrimp

Ingredients

Steps

1. 1 Cut all the ingredients and set aside! Dice the beef, cut the tofu into cubes, wash the shrimps, dice the bell peppers, slice the carrots, shred the onions, and dice the pumpkin and set aside!

   

2. 2 Put water in the pot, add a little salt, and cook the cut beef.

   

3. 3 Put a little oil in the pot, stir-fry the cooked beef, add ginger slices and stir-fry, then add onions, bell peppers, pumpkin, stir-fry, and add a little salt. Stir-fry briefly for 3 minutes, remove from the pan and set aside.

   

4. 4 Put the rice washing water into the wok, wait for the water to boil, add the bean paste, stir evenly, and bring to a boil

   

5. 5 After the water boils, put the fried vegetables into the soup. At this time, add the tofu. After stirring evenly, cover the pot and cook for 10 minutes. Then add the shrimp and cook for 3 to 5 minutes until cooked through.

   

6. 6 Put the chili sauce into the pot, cook for 2 or 3 minutes, and remove from the pot!

   

7. 7 Miso soup + rice is the best combination