Print Recipe

Korean Hot Beef Soup

Ingredients



Instructions

  1. Freeze the beef until firm enough to slice easily, about 30 minutes.
  2. Cut beef across the grain into paper-thin slices and then into 1-inch lengths.
  3. In a pie plate, combine the garlic, soy sauce, ginger, mustard and sesame oil. Add the beef and toss to coat. Set aside.
  4. In a 3-quart saucepan, combine the stock, cabbage, scallions, mushrooms, and vinegar. Simmer for 10 minutes.
  5. In a large nonstick frying pan over medium-high heat, sear the beef until no longer pink, about 5 minutes. Add to the soup, along with any pan juices. Add the tofu. Cook for 5 minutes to heat through.

Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.