2cupskimchi – chopped into bite sized pieces with liquid
2tablespoonsgochujang hot pepper paste*adjust your spice level with this paste
1tablespoonblack bean sauce
1/2block of tofu cut into large cubes
Garlic chives or green onion as topping
*This recipe is easily scaled up – the ingredients listed are for a small 1.5 quart crock pot
Sear the beef briefly in a pan. Transfer the beef into the crock pot. Deglaze the pan with the dashi stock, then add the broth to the crock pot. (These steps are optional, but give the soup a deeper flavor.)
Add the kimchi, hot pepper paste, black bean sauce, onion, and tofu to the crock pot. Set the crock pot to cook and let the hot pot simmer for at least two hours.
I like to prepare the beef and stock the night before, and set it in the fridge over night. Before I leave for work the next day, I set the crock pot to cook so I can come home to a home cooked meal.
High in Protein, B1, B12, B2, B3, B6, Folate, Vitamin A, Vitamin C, Vitamin K, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc
Carbs 11.83 g | Fiber 2.31 g | Fat 6.28 g | Protein 28.78 g