Korean Green Onion and Beef Soup

Well here is some Korean inspired food. Katie unfortunately (or fortunately) introduced Lizzie to foodgawker. This resulted in Lizzie sending me a recipe to make. Good thing I have so much time on my hands! Oh summer.

Ingredients:

• 1.5 liter water
• 3/4 kilo beef
• 1 red onion
• 10-15 garlic cloves
• 2 chilies
• bowl full of oyster mushrooms
• 7-10 scallions 
• 3 tbsp soy sauce 
• 3/4 cup sesame oil  
• salt and pepper

Instructions:
Boil the beef in the water, onion and garlic for about 1 hour. Take out the beef, onion, and garlic. Set aside the beef and stock. Discard the onion and garlic.

Seasoning: coursely chop two chilies, use 3 tsp of chili paste, 3 tbsp of soy sauce, 2 tsp salt, 5 minced  garlic cloves, and 3/4 cup sesame oil. Put all of the ingredients into a skillet for about 5 minutes making sure it doesn't burn.

Take 6 scallions and cut them into thirds. Blanch them in boiling water for about 2 minutes. Remove onions from the water and put them in a bowl. Put a little salt and pepper in the water and toss in the oyster mushrooms. Blanch for 2 minutes. Take out the mushrooms and put them in a bowl. Drizzle some sesame oil on the mushrooms and make sure every piece is coated.Set aside the water for later.

When the meat is cool enough to handle shred it. Put 2 tbsp of the seasoning  on the beef and massage/mix thoroughly.Put the remaining of the seasoning on the green onions and mix thoroughly.

 Reheat the beef stock again. Once it gets close to boiling start adding the meat, onions, and mushroom. If there isn't enough liquid use the water you set aside for the blanching. Add salt pepper and more spice to taste. Simmer for about 10 minutes or until the onions are completely wilted.