Spicy Beef
Tofu Clay Pot Soup

A comforting, fiery clay pot stew packed with velvety silken tofu, snappy enoki mushrooms, and melt-in-your-mouth beef slices simmered in a deeply savory Korean chili broth.

Ingredients

• 300 g thinly sliced beef
• 1 block soft or silken tofu
• 150 g enoki mushrooms
• 1 handful fresh bean sprouts
• 1/2 red onion
• 2 stalks scallions
• 3 slices ginger
• 3 cloves garlic
• 1 tbsp Korean chili paste (Gochujang)
• 1 cube bouillon cube
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Huadiao cooking wine
• 1 tsp cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp cooking oil
• optional fresh red and green chili pepper rings

Instructions

1. 1Prepare the beef slices

   

   Place fresh raw beef slices in a clean, clear glass bowl. This serves as the foundation for our seasoning process, allowing all the savory marinade ingredients to fully coat the meat evenly.

   Tip: Using store-bought pre-sliced beef is a great time-saver for quick weeknight meals and guarantees uniform thickness.
2. 2Season the beef

   

   Drizzle dark soy sauce over the raw beef slices along with salt, black pepper, oyster sauce, light soy sauce, and a splash of Huadiao cooking wine. This combination builds a savory foundation common for marinating various meats.

   Tip: Dark soy sauce adds a deep caramel color and richness, but a little goes a long way, so pour carefully.
3. 3Mix with cornstarch

   

   Sprinkle a spoonful of cornstarch over the seasoned beef and use your hand to thoroughly mix everything together. The cornstarch forms a light protective barrier, which helps keep the meat silky and tender during cooking.

   Tip: Gently massage the meat to ensure every slice is evenly coated with the marinade and starch.
4. 4Lock in the moisture

   

   Pour a small amount of cooking oil over the fully mixed and coated beef slices. Stir it gently to combine. This step locks in the internal moisture of the meat and prevents the individual pieces from sticking together later in the cooking process.

   Tip: Any neutral cooking oil like canola, vegetable, or peanut oil works perfectly for this coating step.
5. 5Sauté the aromatics

   

   Heat a small splash of oil in a light-colored clay pot. Add the prepared sliced red onions, green scallions, ginger slices, and garlic slices into the hot oil, stirring slightly to release their natural fragrances.

   Tip: Keep the heat at medium to medium-low so the garlic and onions soften and release aroma without burning
6. 6Stir-fry the aromatics

   

   Heat a small amount of oil in the clay pot over medium heat, then add the sliced red onions, scallions, ginger, and garlic. Gently stir-fry the ingredients to release their fragrance and build a savory aromatic base for the soup.

   Tip: Be sure to stir-fry over medium or low heat to avoid burning the garlic and onions, which can introduce a bitter taste to the broth.
7. 7Add fresh bean sprouts

   

   Toss a large handful of fresh bean sprouts directly into the clay pot over the sautéed aromatics. Give them a quick stir to combine with the fragrant base before moving on to the liquid and paste seasonings.

   Tip: Bean sprouts add a lovely crisp texture to the final soup, but you can omit them if you prefer a smoother broth consistency.
8. 8Season the vegetables

   

   Add a generous spoonful of Korean chili paste directly over the bed of bean sprouts, onions, and aromatics in the pot. This rich paste will form the flavorful, spicy foundation of the soup base.

   Tip: Adjust the amount of chili paste based on your spice tolerance; one large spoonful provides a balanced, comfortable kick.
9. 9Add hot water

   

   Pour a large amount of boiling water directly into the pot over the seasoned vegetables and chili paste. The water will immediately combine with the paste to form a vibrant, bubbling red soup broth.

   Tip: Using boiling water instead of cold water keeps the cooking process continuous and prevents the vegetables from becoming soggy.
10. 10Enhance the broth flavor

    

    Drop a square bouillon cube into the red, simmering soup mixture. This will dissolve into the broth and provide a rich, savory depth of flavor to complement the spicy notes.

    Tip: If you prefer a lower-sodium dish, you can omit the bouillon cube and rely entirely on the savory flavors of the marinated beef and chili paste.
11. 11Add tofu and mushrooms

    

    Slide the prepared white tofu cubes and enoki mushrooms into the boiling red soup base. Cover the pot with a lid and let the ingredients simmer for about 2 minutes so the tofu can absorb the savory soup flavors.

    Tip: Use soft or silken tofu for a smooth, delicate texture that contrasts beautifully with the crunch of the vegetables.
12. 12Introduce marinated beef

    

    Carefully add the raw marinated beef slices into the boiling red broth using metal tongs. Distribute the pieces evenly so they cook uniformly in the hot liquid.

    Tip: Make sure the soup is at a rolling boil before adding the beef to ensure it cooks quickly and stays tender.
13. 13Briefly blanch the beef

    

    Use chopsticks to gently push and submerge the beef slices into the bubbling stew. Cook for just a brief moment until the beef entirely changes color from red to brown, meaning it is perfectly tender and ready to serve.

    Tip: Do not overcook the beef slices; fresh thin beef cooks almost instantly and can become tough if left boiling for too long.

Storage & Reheating

Burn It Off

Frequently Asked Questions