adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Korean-style beef and mushroom soup
Korean-style beef and mushroom soup
0 Likes
Prep Time:
15 minutes
Cook Time:
230 minutes
Total Time:
245 minutes
Hearty Korean-style mushroom and beef soup, perfect for chilly days!
Ingredients:
  • 20.00 ml sesame oil
  • 500g No Added Hormones Gravy Beef
  • 1 leek, pale section only, thinly sliced
  • 2 tsp chilli powder (optional)
  • 20.00 ml finely grated ginger
  • 100g shiitake mushrooms, thinly sliced
  • 1l chicken stock
  • 21.00 gm soy sauce
  • 1 carrot, peeled, cut into matchsticks
  • 100g bean sprout
  • 50g oyster mushrooms, torn
  • 100g enoki mushrooms
  • 4 spring onions, thinly sliced
Instructions:
  • In a large saucepan over medium-high heat, heat 1/2 teaspoon of oil. Brown the beef for 2 minutes on each side. Then, transfer the beef to a heatproof bowl.
  • Heat the remaining 1/2 teaspoon of oil in the pan. Sauté the leek for 2 minutes until softened. Stir in the optional chilli powder, garlic, and ginger, and cook for 1 minute until fragrant. Add the beef and shiitake mushrooms and cook for 1 minute. Pour in the stock and 2 cups (500ml) water. Bring to a boil, then simmer on low heat.
  • Simmer beef until it's fork-tender, about 2 hours. Use tongs to transfer beef to a bowl and shred it with two forks. Mix shredded beef with soy sauce and remaining oil in the pan.
  • Combine the carrot, bean sprouts, oyster mushroom, and half of the enoki mushrooms with the beef. Stir well. Divide the soup into serving bowls and garnish with spring onion and the rest of the enoki mushrooms.

Similar Recipes