Korean Soybean Paste Soup with Beef, Watercress, and Chives
This comforting Korean soybean paste soup (doenjang guk) is made with beef, watercress, and chives. It's flavor is light yet robust, appropriate to enjoy any time of the day.
Ingredients
- 6-7 large dried anchovy deveined
- 1 large piece dried sea kelp (dashima)
- 4 cups rice water or plain water
- 2 tbsp Korean soybean paste (doenjang)
- 1/3 lb beef sirloin or rib-eye thinly sliced
- 1 bunch watercress hard stems trimmed
- 1/3 cup chopped Asian chives
- 2 cloves garlic minced
- 2 tsp Korean chili flakes (gochugaru) optional
- 1 fresh red chili sliced, optional
Instructions
- To make anchovy stock, combine anchovy, sea kelp and water in a pot. Bring it to boil, then simmer over low heat for 5 minutes. Discard the anchovies and sea kelp.
- Add soybean paste into the simmering anchovy stock by smearing on a wooden spoon. I used a small mesh to press down the paste, but you can also use a wooden spoon to smear. Dump all the chunky soybean remains back into the stock.
- Add beef and stir. Skim off the foam on top if you want to get the clear broth, but it is an optional step.
- Add the watercress, Asian chives, and garlic. Sprinkle Korean chili flakes and fresh chili to give a little spicy kick, optional.
- Remove the pot from the heat. The remaining heat in the pot will cook the watercress and chives. You can taste the broth and adjust the seasoning with salt, if needed. Serve hot with rice