Beef and Tofu Soup

Name: Beef and Tofu Soup
Yield: makes 4 servings
Ingredients: 3 tablespoons soy sauce; 1 1/2 tablespoons dark sesame oil; 3 scallions, trimmed and chopped; 3 garlic cloves, chopped; One 1-inch piece fresh ginger, chopped; 1 teaspoon sesame seeds; 1 pound lean steak, preferably sirloin, sliced as thinly as possible across the grain; 3 tablespoons corn, grapeseed, or other neutral oil; 1 pound firm tofu, cut into 1/2-inch cubes; Salt and black pepper to taste

December 14, 2011

Korean soups like this one are often served in heavy stone pots that keep the soup sizzling hot at the table—in fact, they’re often still boiling when you (attempt to) start to eat them. (In some restaurants they’re served over flames so they continue to boil as you eat them; this is tricky for Westerners.) The pots may be hard to come by unless you can get to a Koreatown in a city like New York or Los Angeles, but this soup is just as good served in an ordinary soup bowl; just preheat the bowl so you can serve it very hot. You can serve this as an entree. In Korea, it would be teamed with Sticky Rice (page 508); spoon some of it right into the hot soup.

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