eglamkowski's Journal: recipe of the day

Ok, time for another soup. This time it's Korean Soup or the more funny name (for english speakers) of Kook :-)

1/4 pound chuck, sliced thinly into 1 inch squares
1 tablespoon oil
4 tablespoons soy sauce
1 tablespoon pulverized seasame seeds (I use 1 teaspoon seasame oil)
2 scallions, chopped
1 teaspoon salt
ground pepper to taste
1 clove garlic, minced
8 cups water

In a Dutch oven, saute meat with oil until lightly browned. (Bah - I just fry it up in a wok!) Add remaining ingredients except water and cook at high heat for 3 minutes, stirring constantly.

Add water and simmer until beef is tender.

Now, that's not terribly interesting, so there are many variations you can try. I'll list a few and you'll see how it works so you can try your own:

See Kum Chee Kook (spinach soup):
To basic stock, add 1/2 pound of washed spinach or two packages of frozen spinach. Cook only until the spinach is tender.

Kong Na Mool Kook (bean sprout soup):
Saute 1 can drained and rinsed bean sprouts (or 1 pound of blanched fresh bean spourts) together with meat and add to basic stock.

Cha Soh Kook (vegetable soup):
Add 1 cup of celery cabbage (i.e. bok choy) cut into 1 inch lengths, 3 carrots and 2 potatoes cut into julienne strips 1 inch long, and 1 large onion thinly sliced, to the basic stock. Just before serving, beat one egg well and add gradually to the soup, stirring constantly.

Gool Kook (oyster soup):
Add 3/4 pound fresh oysters (or clams) to the basic stock.