Spicy Beef and Crown Daisy Soybean Paste Soup
Spicy Beef and Crown Daisy Soybean Paste Soup
How to Make Spicy Beef and Crown Daisy Soybean Paste Soup – A Hearty and Spicy ‘Jangteo Gukbap’ Style Soup
I made a soup using boiled crown daisy leaves from making kimchi, adding bean sprouts and beef for a ‘Jangteo Gukbap’ (market stew soup) vibe! It’s a soft, refreshing, and spicy soybean paste soup.
Ingredients- Boiled Crown Daisy Leaves (about 400g)
- Bean Sprouts (about 400g)
- Beef (for Bulgogi, about 200g)
- Soybean Paste (Doenjang) 2 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Green Onion 1/2 stalk
- Cheongyang Pepper 2ea
- Red Chili Pepper 1ea
- Fish Sauce (or soup soy sauce) 1 Tbsp
Cooking Instructions
Step 1
I pre-boil the crown daisy leaves and store them in a plastic bag without squeezing out all the water. When I need them, I can quickly thaw them by soaking them in water. They don’t need to be completely thawed before use.
Step 2
Rinse the bean sprouts in water and drain them well.
Step 3
I portion and freeze the bulgogi-cut beef like this, which makes it very convenient to use when I’m making soup. Adding beef to soybean paste soup makes it incredibly smooth and rich.
Step 4
In a pot, add the beef and pour in water. Dissolve the soybean paste and gochujang in the water and bring it to a boil.
Step 5
Add the boiled crown daisy leaves. They were clumped together, but they’ll loosen up and blend into the soup.
Step 6
Add the bean sprouts too.
Step 7
Slice the green onion diagonally. Slice the Cheongyang peppers and red chili peppers diagonally as well. Mince the garlic. Once the soup is boiling rapidly, add all the prepared vegetables and minced garlic.
Step 8
If the seasoning is lacking, adjust with fish sauce or soy sauce. For an even spicier kick, you can add a little red chili powder.
Step 9
The soup is best when the crown daisy leaves are fully tender and the bean sprouts retain a slight crunch. Enjoy this delicious soybean paste soup!
