Korean Tofu Soy Bean Paste Soup is a first Mini Korean Cooking Story

Main Ingredients:

1/4 Cup Beef

2 Dried Shiitake Mushrooms

1/4 Cup Potato

1/4 Cup Zucchini

1/4 Cup Onion

1/2 Tofu

1 Green Onion

1 Hot Green Pepper

1/2 Hot Red Pepper

Broth Ingredients:

3 Cups Water

1 pack of Dried Anchovies (6 Dried anchovies), 6 Pieces Kelp (1x2 inch)

Beef & Mushrooms Ingredients:

1 Tbsp Soup Soy Sauce, " Tbsp Minced

Garlic, 1 tsp Sugar, 1 tsp Sesame Oil, 1 Pinch Black Pepper

Seasoning Ingredients:

2 Tbsp Soybean Paste

1 Tbsp Red Pepper Paste

1/2 Tbsp Red Pepper Powder

Yield: 2 Servings

Method:

1. Boil all of the broth ingredients. Boil for 5 minutes after it starts to boil. Then discard the kelp and anchovies.

2. Cut 2 soaked shiitake mushrooms in 1/2 inch cubes. Combine all of the beef and mushroom ingredients. Mix, and set it aside.

3. Cut the potato, zucchini, onion, both hot peppers, and tofu into " inch pieces. Slice the green onion into 1 inch pieces.

4. Fry the mushrooms and beef in a pan until the beef is cooked.

5. Pour the broth in a pan. Add the potato and cook for 5 minutes on high. Add the onion and zucchini. Cook it until the potato is done. Occasionally remove the foam that forms on the surface of the soup.

6. Add the seasoning ingredients. Mix to dissolve the paste. Cook 5 more minutes. Then add the green onion, tofu, and hot

peppers. Cook for 2 more minutes.