Spicy Beef
Tofu Clay Pot Soup

Warm up with this spicy beef and tofu clay pot soup. Tender beef, silky tofu, and enoki mushrooms simmer in a rich, deeply comforting, savory red broth.

Ingredients

• 300 g fresh beef slices (hot pot style)
• 1 block white tofu (cubed)
• 100 g enoki mushrooms
• 1 handful bean sprouts
• 1/2 red onion (sliced)
• 2 stalks green onions
• 3 slices ginger
• 3 cloves garlic (sliced)
• 1 tbsp Korean chili paste (gochujang)
• 1 tsp chili powder
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tbsp cooking wine
• 1 tsp cornstarch
• 2 tbsp cooking oil
• 2 cups hot water
• to taste salt and black pepper
• optional soup base cube

Instructions

1. 1Season the beef

   

   Place the fresh beef slices into a glass bowl. Add salt, black pepper, oyster sauce, dark soy sauce, cooking wine, light soy sauce, and cornstarch to start the marinade.

   Tip: Using pre-sliced beef from the supermarket is a great time-saver and works perfectly for this soup.
2. 2Mix and marinate

   

   Thoroughly mix the beef with all the added seasonings by hand until well combined. Once mixed, add a small amount of oil to coat the meat, which helps lock in moisture and prevent sticking during cooking.

   Tip: Adding oil at the end of the marinade is a great technique to keep the meat tender and juicy.
3. 3Sauté the aromatics

   

   Heat a clay pot with a little oil over medium heat. Add sliced red onions, green onions, ginger, and whole garlic cloves, sautéing them until fragrant.

   Tip: A clay pot retains heat exceptionally well, making it perfect for simmering comforting soups.
4. 4Add the bean sprouts

   

   Once the aromatics are fragrant, add a handful of fresh bean sprouts to the clay pot and give them a quick stir.

   Tip: Bean sprouts add a great textural crunch to the soup, but you can omit them if you prefer.
5. 5Build the soup base

   

   Season the pot with a spoonful of Korean chili paste, a splash of soy sauce, a small amount of oyster sauce, and some chili powder. Stir the paste into the vegetables before pouring in plenty of hot water to create the broth.

   Tip: Korean chili paste provides a rich, savory spice that is warming but not overly stimulating, perfect for cold weather.
6. 6Simmer with mushrooms and tofu

   

   Bring the broth to a boil, then add the enoki mushrooms and white tofu cubes. Cover the pot and let everything simmer gently for about 2 minutes to allow the flavors to meld.

   Tip: You can also add a soup base cube at this stage for extra depth of flavor if desired.
7. 7Blanch the beef slices

   

   Once the tofu and enoki mushrooms have simmered in the soup, add the marinated beef slices. Use metal tongs to gently submerge the meat into the boiling broth, cooking just until the slices change color from pink to brown. Avoid overcooking to keep the beef tender and juicy.

   Tip: Keep the heat high while blanching the beef so it cooks quickly and stays tender.

Storage & Reheating

Burn It Off

Frequently Asked Questions