Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
I love this Korean spicy beef and vegetable soup! It does take some time and like most Korean dishes, a lot of work goes into making it, but it is definitely worth it. My mom used to make this in a bigger batch than the one I posted, and we would eat this for days and days (we didn't mind because we loved this)! We've since learned that we can freeze this. I hope you like spicy food because this can get really spicy! To make it spicier, I like to add more chili pepper instead of the red pepper paste. NOTE: The recipe does not allow for me to include 1 package Fernbrake into the list of ingredients. You can buy one that is already packaged in water, or buy dried fernbrake, reconstituted in water. THIS makes the dish! Without it, it's just ok.
Units: US | Metric
Serving Size: 1 (1062 g)
Servings Per Recipe: 8
The following items or measurements are not included:
mung bean noodles
korean red pepper paste