Spicy Korean Beef and Onion Soup

1.Heat the vegetable oil in a large pot over medium-high heat. Add the sliced beef and cook for 2-3 minutes until just browned.

2.Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.

3.Stir in the gochujang and gochugaru, mixing well to coat the beef and release the chili aromas.

4.Add the sliced onions and cook for 3-4 minutes until they begin to soften and turn translucent.

5.Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes.

6.Add the soy sauce, fish sauce, sugar, and black pepper. Taste and adjust seasoning with salt if needed.

7.Simmer for another 10-15 minutes, allowing the flavors to meld and the onions to become tender.

8.Stir in the sliced scallions and drizzle with toasted sesame oil just before serving.

9.Ladle the soup into bowls and garnish with extra scallions. Serve hot, ideally with steamed rice on the side.