Korean Gochujang Beef and White Bean Soup
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 pound beef stew meat
- 2 (15-ounce) cans white beans, drained and rinsed
- 4 cups beef broth
- 3 tablespoons gochujang
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
Instructions
- Place the beef stew meat, white beans, beef broth, gochujang, diced onion, minced garlic, and soy sauce into the slow cooker.
- Stir everything together until the gochujang is mostly dissolved into the broth.
- Cover and cook on low for 7 hours, until the beef is tender.
- Stir in the sesame oil right before serving.
- Ladle the soup into bowls and top each serving with sliced green onions.
Notes
Taste the broth after cooking and add an extra spoonful of gochujang if you want more spice. Leftovers thicken as they sit, so loosen them with a splash of broth when reheating. The green onions add a fresh note that balances the rich beef and beans.
Course: Soup
Cuisine: Korean
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Korean
Equipment: Slow Cooker, Knife, Cutting Board