It’s time for a Korean Soup! I’ve got my inspiration for this recipe from Aeri’s Kitchen. I used the common base ingredients in most of her soups and combined them with the ones in my fridge and was really happy with the outcome.
I think is pretty obvious just by taking a look at this blog that I have a taste for Asian food and Korean is not an exception, I love it too! I’ve been to some random Korean restaurants (outside Korea, which I’ve never been to yet) that I would like to recommend in case you happen to visit or live in any of these cities: The Seoul House Korean Restaurant in Budapest, at the Buda side of the Danube (1011 Budapest Fő utca 8) serves great Korean food with a very attentive service in a very peculiar ambiance decorated with the 1988 Seoul Olympics theme and the Restaurant Coréen Kim in Strasbourg (5, place de l’Hôpital, Strasbourg, 67000) with an excellent varied menu.
Unfortunately I don’t have any Korean restaurant nearby, but luckily there are very generous bloggers out there to help me cook some nice Korean food when I fancy it. In this recipe I used the local veggies available since I don’t have access to Korean vegetables and mushrooms, but if you do, switch them freely. Also, you can easily make it non-spicy if desired and change the kind of meat according to what you have at hand and even add some noodles.
Preparation time: 15 minutes
Cooking time: 45 minutes
- a dash of olive oil
- 250 g lean beef, cut into thin strips
- 2 garlic cloves, pressed
- soy sauce to taste
- a dash of sesame oil
- ground black pepper to taste
- 1 teaspoon chilli flakes
- 2 spring onions, finally sliced
- 1 liter beef or vegetable stock
- 1 cup chinese dry mushrooms, soaked in hot water for 10 minutes and drained
- 2 cups fresh green beans cut on the diagonal
Heat the olive oil in a cooking pot, add the beef, garlic, a dash of soy sauce and sesame oil and sprinkle with black pepper and chilli flakes; stir to combine and sauté over medium heat until the meat is slightly browned.
Add the spring onion and sauté until translucent.
Pour the stock and add the mushrooms and green beans. Adjust saltiness with soy sauce and bring to a boil. Lower the heat and simmer until the green beans are soft.
Serve with chilli sesame oil and enjoy!