Ingredients
- 4 ounce sbeef (chuck, loin, brisket, etc.)
- 1 tablespoon gukganjang (soup soy sauce)
- 2 teaspoon sminced garlic
- 12 to 14 ounce spotatoes2 or 3 medium
- 8 ounce stofu
- 3 ounce sdangmyeon (sweet potato starch noodles) soaked in warm water for 20 minutes
- 2 scallions1 if large
- salt and pepper to taste
Instructions
- Thinly slice the beef into short strips and mix with the soup soy sauce and garlic. Cut the potato in half lengthwise, and slice into half moon shapes (about ⅓ inch thick). Slice the tofu into 1/2 inch thick pieces. Cut the scallions into 1 inch lengths.
- In a medium pot, sauté the beef until all the pieces turn brown.
- Pour in 6 cups of water, and bring it to a boil. Skim off the foam. Reduce the heat to medium high and continue to boil, covered, for 5 minutes.
- Add the potatoes, tofu, and salt (about 1 teaspoon) and pepper to taste. Bring it to a boil, and cook until potatoes are cooked, about 5 minutes. Be careful not to overcook the potato. Drop the the noodles and scallions in, and boil for an additional minute or two.
