Spicy Korean Style Beef and Octopus Soup

19 Jun

two4six8!

Sorry it’s been so long since I’ve blogged. Here’s a a yummy winter soup to make up for lost time! The hot bean paste in this recipe is sold in all good Asian grocers, but if you can’t find it, just use cayenne pepper or regular chilli powder. If you don’t have mirin, use dry sherry. This soup is tangy, spicy, beefy and I just love loading it with crunchy bean sprouts just before the end. Bean thread noodles are nice in this soup but don’t add them to the pot as they can overcook and break into little pieces and disappear (especially if you reheat leftovers later). This soup is just as nice with chicken and it’s much quicker obviously. When I was a uni student I ate it with no meat, just veggies and an egg poached in the spicy broth.

Oh and one more thing – if you skip the stock and reduce the quantity of water in this recipe by two thirds you can make a thick stew instead of soup, to eat with hot rice and kim-chi.

You’ll need…

500-600 grams skirt steak, cut on a diagonal, against the grain, into one inch pieces

6-8 baby octopus, roughly chopped up into 3 or 4 pieces (this ingredient is optional)

2 litres water, chicken or beef stock (a couple of stock cubes will do – and I use them all the time although I know they’re awful)

2 tbsps tomato paste

1 tbsp hot bean paste

3 garlic cloves, chopped

1 large onion, sliced

1 carrot, sliced

1 1/2 cm slice ginger

2 tbsps mirin, dry sherry or dry white wine

2 tsps sugar

1 tbsp soy sauce

lots of cracked black pepper

a few slices dried mushrooms

A large handful bean sprouts

5-6 spring onions, sliced into 2 inch pieces

sesame oil to finish

Some sliced snow peas, button mushrooms or cabbage.

Here’s what you do…

Fry the beef in a little oil until well browned (you can do this in batches – I find it quicker that way) in a large, heavy saucepan. When all the beef is well coloured, add the onion, garlic, ginger, dried mushrooms, carrot and all other ingredients. Don’t add the bean sprouts and spring onions yet. Simmer over low-medium heat for about an hour or a little more until the beef and octopus are tender.

A couple of minutes before serving (or you can do it at the table when you serve) add the bean sprouts and spring onions. You can have fresh chives or coriander too and a few drops of sesame oil. Be careful not to eat the piece of ginger!

Advertisements

2 Responses to “Spicy Korean Style Beef and Octopus Soup”

  1. R.Ross June 19, 2011 at 11:11 pm #

    I know I am a witch but I was only thinking about you yesterday and wondering why no sign of you. Good to have you back.

  2. Meredith June 20, 2011 at 7:11 pm #

    Yum! So fragrant and fresh sounding. I’ll just wait until you find time to cook this for us…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: