소고기순두부/beef Soon Tofu Recipe

Prepare seasoned broth

In a medium bowl, whisk together gochugaru, gochujang, soy sauce, fish sauce, sesame oil, sugar, salt and black pepper until smooth. Set aside.

In a medium pot over medium heat, combine beef broth and 1 cup water and bring to a gentle simmer.

Once simmering, add the seasoning mixture to the pot, whisk to dissolve gochujang. Taste and adjust salt or gochugaru for heat. Keep at a gentle simmer while preparing other components.

If using ground beef: in a small bowl combine ground beef, minced garlic, 1 tsp soy sauce, 0.5 tsp sesame oil and 0.5 tsp cornstarch. Mix until combined. If using thinly sliced beef, toss with the same marinade but reduce mixing time to avoid tearing slices.

Heat a small skillet over medium-high heat with a 1 tsp neutral oil. Sear the marinated beef just until browned but not fully cooked through (about 1–2 minutes). Break ground beef into small pieces as it cooks. Remove and set aside; a little browning adds flavor to the soup.

Deglaze the skillet with 1–2 tbs of the hot seasoned broth (optional) and scrape up browned bits; add those back into the pot for extra flavor.

Add the sliced onion, julienned zucchini, and mushrooms to the simmering broth. Cook for 3–4 minutes until vegetables begin to soften.

Add the partially cooked beef into the broth and simmer for another 2 minutes to finish cooking the meat and infuse flavor.

Using a spoon, gently create space in the center of the pot and carefully add the whole block of soft tofu. Break the tofu lightly with the end of a spoon into large chunks (do not mash) so the pieces remain silky. Alternatively, slide the block in whole and break in the serving bowl later.

Add the white parts of the scallions and cook 1 minute just to wilt them; the silken tofu will heat through in the hot broth (about 1–2 minutes). Do not stir vigorously to preserve tofu texture.

If using an egg: crack the egg into a small bowl and gently slide it into the broth on top of the tofu. Cover the pot and cook 1–2 minutes for a soft poached yolk or until desired doneness.

Ladle the soup into individual bowls, making sure each bowl gets tofu pieces, vegetables and beef. Sprinkle sliced scallion greens and toasted sesame seeds on top.

If desired, finish with a drizzle of sesame oil and a pinch of extra gochugaru or red pepper threads for presentation. Serve immediately with steamed rice and optional banchan.