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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This high-protein soup is full of delicious Korean flavours and is dairy-free too.
1 In a saucepan, place the beef with spring onions, garlic and shiitake mushrooms. Add stock and enough water to cover beef. Bring to the boil, then lower to a simmer and cook for 1-2 hours, until meat is tender. Remove beef from saucepan and set aside. Reserve stock.
2 In a small bowl, combine chilli powder, soy sauce, gochujang, if using, and sesame oil. Stir mixture into reserved stock in saucepan. Add kumara and bring back to a simmer. Cook for 10 minutes.
3 Shred meat and add just under half of it to the soup. Add mushrooms and cook a further 10 minutes. Add spinach leaves at the last minute. Divide between bowls. Garnish with extra chilli, if desired.
Make it gluten free: Check stock, chilli powder, soy sauce and gochujang are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
400g of beef is enough for this recipe, with half left over for Wednesday’s beef tacos. If you’re not making the tacos, just use 200g of beef.
Gochujang is a chilli paste. Find it in the international aisle or at Asian supermarkets.
Calories 396 cal
Kilojoules 1660 kJ
Total fat 26 g
Saturated fat 6 g
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