Ingredients:

• 10 oz – Beef
• 1/2 cup – Tofu
• 2 – small Potatoes
• 1/4 cup – Carrot
• 3 – shitake Mushrooms
• 1 – chilli pepper
• 1 – green Onion
• 2.5 cups – Beef stock
• 3 tbsp – red bean paste
• 1 tbsp – Garlic
• 1 tsp – Sugar
• 1/2 tbsp – soy sauce
• Ground black pepper
• Salt
• 3 stems – suk gat (Korean herb) or Parsley

Method:

1. Cut carrot, potatoes and tofu into 1 inch cubes.
2. Cut beef into 1 inch thick pieces and marinate in sugar and soy sauce for 15 mins or more.
3. Soak shitake mushrooms for 15 mins in water, and cut into halves.
4. Deseed chilli pepper and cut into1/4 inch thick pieces diagonally.
5. Chop green onion.
6. In a pot, stir meat over high heat. When meat is cooked, pour in beef stock and dissolve red bean paste.
7. Add garlic, potatoes, carrot and when half-cooked, add chilli pepper, tofu, and mushroom.
8. When potatoes are cooked, add salt and ground black pepper and boil a little longer.
9. Turn off the heat, and add the green onion and suk gat or parsley.

Recipe courtesy of Julias Cook