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Kimchi Miso Soup, Soup, Korean Recipe, Korean Food Recipe
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KIMCHI MISO SOUP

INGREDIENTS :

15 dried medium-sized anchovies, 70g white cabbage kimchi, 40g beef tenderloin, 1 stem of Peking scallion, 1 clove of garlic, 6 cups of water, 1t sesame oil.


SEASONINGS:
(1) 1/2t chonju (i.e. rice wine), 1/3t sesame oil, 1t citron honey.
(2) 2T miso.

PREPARATION :

1. Rinse anchovies and drain.
2. Pour 6 cups of water to a pot; Add the anchovies; Bring to the boil over a high heat; Turn to a medium heat; Cook over a medium heat for 10 minutes; Turn off the heat; Strain through a stainless steel sieve; Discard the anchovies; Cool at the room temperature.
3. Wipe clean beef tenderloin; Cut into shreds across to the grain; Marinate in seasoning (1) for at least 30 minutes.
4. Peel, rinse and mince garlic.
5. Cut off the root of Peking scallion; Rinse and drain; Cut into slices diagonally.
6. Add 1t sesame oil to a non-stick pot; Heat over a medium heat; Turn to a low heat; Add the beef; Stir-fry over a low heat for 1 minute; Pour the anchovy broth from the step 2; Bring to the boil over a high heat; Turn to a low heat; Cook over a low heat for 6 minutes; Skim off any foam; Add the white cabbage kimchi; Bring to the boil over a high heat again; Turn to a low heat; Add seasoning (2) and the Peking scallion; Cook over a low heat for 6 more minutes; Turn off the heat; Serve immediately.