Ingredients

• 10 oz - beef
• 1/2 cup - tofu
• 2 - small potatoes
• 1/4 cup - carrot
• 3 - shitake mushrooms
• 1 - chilli pepper
• 1 - green onion
• 2.5 cups - beef stock
• 3 tbsp - red bean paste
• 1 tbsp - garlic
• 1 tsp - sugar
• 1/2 tbsp - soy sauce
• Ground black pepper
• Salt
• 3 stems - suk gat (Korean herb) or parsley

How to Make Red Bean Paste Soup

• Cut carrot, potatoes and tofu into 1 inch cubes.
• Cut beef into 1 inch thick pieces and marinate in sugar and soy sauce for 15 mins or more.
• Soak shitake mushrooms for 15 mins in water, and cut into halves.
• Deseed chilli pepper and cut into1/4 inch thick pieces diagonally.
• Chop green onion.
• In a pot, stir meat over high heat. When meat is cooked, pour in beef stock and dissolve red bean paste.
• Add garlic, potatoes, carrot and when half-cooked, add chilli pepper, tofu, and mushroom.
• When potatoes are cooked, add salt and ground black pepper and boil a little longer.
• Turn off the heat, and add the green onion and suk gat or parsley.