Hello again, I hope you are well and you want to cook because here I present you a new recipe =)

Ingredients for 4 servings:

300 g beef, fat
1 litre of water
200 g Soya paste (Doengjang), Korean fermented paste
50 g Chili paste (Gochujang), Korean
2 potato (s)
1 zucchini
2 toe/n garlic
1 pepperoni, green
2 Spring onion (s)
300 g tofu, semi-solid
Chili flakes, Korean
250 g long grain rice

Preparation:

Wash the rice in the water, stirring it well with your hands so that the starch passes into the water and a milky cloudy liquid is formed. Drain the rice starch water into a container and set aside. Cut beef into thin, bite-sized pieces - I can already get it from the butcher. Cut 3 - 5 mm thick slices, which I then cut into 2 - 3 cm pieces.
Cut potatoes and zucchini into thin 3 - 5 mm slices. Cut spring onions and peppers into slices. Finely chop or press garlic. Tofu in ca. Cut 1 cm pieces. Boil rice with plenty of water, it may become sticky.

Fry the beef until fat is omitted (if necessary. Remove excess, solid fat). Add the rice starch water and bring to a boil. Stir in soy paste and chili paste. Add potatoes and zucchini and boil again briefly. Finally, add spring onions and peppers and allow to soak for a few minutes. If you like it a bit sharper, you can taste it with chili flakes.

Serve soup and rice separately. You can take some rice on the spoon and spoon the soup with it. Or simply pure soup and eat the rice. Traditionally, various types of kimchi and various pickled vegetables are served as side dishes in Korea. Of course, preparation and serving in Korean clay pots is ideal. But it also tastes good from normal soup pots and bowls.

In Asia, you like to take beef with a strong fat grain that you unfortunately do not get everywhere. I'll take e. g. B. Entrecôte. Pork or seafood may be used instead of beef. In Korea, enoki mushrooms (velvet foot trumpet or winter mushroom) are often added - instead, you can also use shiitake mushrooms or simply mushrooms.

And now I wish you a good appetite =)