Beef Gamja Tang
This Beef Gamja Tang is a very simple dish. It takes the rich and earthy pork bone soup and spins it into a 20-minute dish.
Servings: 2 servings
Ingredients
- 360 grams Potatoes Around 2 big potatoes, Chopped to bitesize
- 300 grams Thinly Sliced Beef
- 2 cups Bone Broth
- 2 cups Water
- 2 tbsp Minced Garlic
- 2 tbsp Soybean Paste (Doenjang)
- 2 tbsp Pepper Flakes (Gochugaru)
- 1 tbsp Soy Sauce for Soup
- 1 tbsp Dashida
- 1/2 tbsp Shrimp Paste (Saeujeot)
- 1/2 tbsp Pepper Paste (Gochujang)
- Black Pepper To taste
- 2 stalks Scallions Chopped to 3-inch strips
- 1 Jalapeño Chopped
- 15 pcs Perilla Leaves Sliced into 3
- 4 tbsp Perilla Seed Powder
Instructions
- Peel and chop the potatoes into bite-sized pieces.
- Chop the scallions, jalapeños, and perilla leaves.
- Place the potatoes, thinly sliced beef, bone broth, and water inside a pot.
- Season the soup with garlic, soybean paste, pepper flakes, soy sauce for soup, dashida, shrimp paste, pepper paste, and black pepper.
- Cover the mixture and let it boil for 10 minutes.
- Once the soup is boiling, add the scallions, jalapeño peppers, perilla leaves, and perilla seed powder.
- Cover and let boil until the potatoes are done.
- Serve with rice or add dangmyeon or ramen noodles to it and enjoy!