Date made: 2/8/2012
1/2 c "Umma paste"
1/2 lb stew beef, cut in 1/2-in chunks
1 lb firm tofu, cut in 1/4-in chunks (I just used the lines that the box it came in imprinted in the tofu)
~2 1/2 lbs potatoes, roughly chopped
2 medium yellow onions, roughly chopped
1 medium zucchini (2 cups), roughly chopped
2 cups sliced carrots
8 cups water
1/3 c doenjang
2 Tbsp sesame oil
steamed white rice
Heat sesame oil in soup pot over medium heat. Add beef, season with salt, and cook, stirring occasionally, until browned on all sides.
Add water and bring to a boil, skimming off any foam that rises to the surface. Stir in doenjang and Umma paste and cook at a rolling boil for 10 minutes.
Add potatoes, onions, zucchini, carrots, and tofu. Cover the pot and cook at a boil until potatoes are fork tender, about 20 minutes.
Serve with steamed white rice and enjoy!
This soup can be made in a million different ways -- with meat, without meat, with seafood, etc. Just make sure that you add the doenjang... and if you don't make the "Umma paste" at least add in gochujang and/or gochugaru!
Also, epic failure on my part, you should also serve this with kimchi, if you have it. I unfortunately did not have any on hand when I made this.
