Korean Beef and Tofu Soup

This Korean soup might be served in a heavy stone pot. They are available in major cities, but the soup is delicious served in a regular soup bowl.

• 3 tablespoons soy sauce
• 1 1/2 tablespoons dark sesame oil
• 3 scallions, trimmed and chopped
• One 1-inch piece fresh ginger, chopped
• 1 teaspoon sesame seeds
• 1 pound lean steak, preferably sirloin, sliced as thinly as possible across the grain
• 2 tablespoons corn, grapeseed, or other neutral oil
• Salt and black pepper to taste

METHOD

Mix together the soy sauce, sesame oil, scallions, garlic, ginger, and sesame seeds in a large bowl. Add the meat, toss well to coat, cover, refrigerate, and marinate for about 1 hour - longer if time allows, shorter if you're in a hurry.

Heat the oil in a heavy saucepan over medium-high heat. Drain the meat, reserving the marinade and brown it, turning once or twice. Add 6 cups water and bring to a boil; lower the heat and simmer for 20 minutes.

Add the tofu and reserved marinade and heat through, about 5 minutes. Season with salt and pepper and serve hot.

Serves: 4

back to article on tofu

Adapted from The Best Recipes In The World by Mark Bittman Copyright © 2005 by Mark Bittman. Excerpted by permission of Broadway, a division of Random House, Inc.  Back to book review

 

top of page