Korean-Style Beef Soup Recipe

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Korean-Style Beef Soup
Serves6+
SkillEasy
Total Time2 hours plus marinating
Nutrition Per PortionRDA
Calories500 Kcal25%
Fat22 g31%
Saturated Fat2 g10%
Salt29 g

Ingredients

For the marinade:

Method

  1. Mix together all the ingredients for the marinade. Add the beef strips and mix well. Cover and leave to marinate for at least 30 minutes or overnight.
  2. In a large sauté pan or wok, fry off the beef and all the marinade until coloured. Add enough water to just cover then turn the heat down to a very low simmer and cook for 2 hours until meltingly tender. You can freeze it at this point.
  3. When you are ready to serve, just bring the meat and its sauce up to the boil, add a little more water if it's too thick, adjust the seasoning to taste. Add the vegetables and rice, heat through fully and serve.
  • 3 tbsp gochujang (Korean chilli paste)*
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 2 tbsp sesame seeds, toasted
  • 4 garlic cloves, crushed
  • 1kg chuck steak or other stewing beef, cut into strips
  • 1 x head of Chinese leaves, shredded
  • 1 bunch spring onions, sliced
  • 150g bean sprouts
  • 200g cooked long grain or basmati rice
Top Tip for making Korean-Style Beef Soup

*Gochujang gives an authentic Korean taste to soups and stews. You can find it in Oriental grocers or online from souschef.co.uk

Katy McClelland
Katy McClelland

Katie McLelland is a food stylist, chef, recipe developer, home economist, eater-  and everything in-between. She specialises in creating recipes for social media channels to editorial and advertising content as well as the occasional bread, cake, pudding and menus in real life.

Katie is also a home economist for film and TV. Current projects including Cooking with the Stars (South Shore), Matilda (Poppet Productions), Landscapers (Sister), This Sceptered Isle (Revolution Films) and The Great season 2 (Yekaterina Uk ltd).