Simple & Authentic Kalbi Soup Yakiniku-Style

• 200 grams Beef kalbi (Korean style beef ribs)
• 1/2 bag Bean sprouts
• 1 half bag Chinese chives
• 50 grams Bamboo shoots
• 1 clove Garlic
• 1 tbsp Sesame oil
• 1 tbsp Gochujang
• 2 tbsp Soy sauce
• 1 tsp Chicken soup stock (granulated)
• 700 ml Water

1. This is the meat I used.
2. Beef rib kalbi is inexpensive so that's what I went with.
3. You can use leftover meat from yakiniku or offcuts as well.
4. Cut the bamboo shoots and kalbi into thin, long strips.
5. Cut the chives into 4 to 5 cm pieces.
6. Mince the garlic.
7. Add sesame oil and garlic to a pot and cook until fragrant on medium heat, being careful not to burn it.
8. Once fragrant, add the kalbi and cook well until it changes color.
9. Add the bamboo shoots and bean sprouts and cook on medium heat for 2 to 3 minutes.
10. Add the ingredients and cook well, until the gochujang melts.
11. Add water and bring to a boil.
12. Remove any scum, add the chives, and boil for 3 to 4 minutes and it's complete.
13. Depending on your taste for the day you can top with kimchi, Korean nori seaweed, ra-yu red chili oil- enjoy various different flavors.
14. The soup is good as-is, but the following day you can pour it over rice for gukbap.
15. It's really fulfilling.

beef, sprouts, chinese chives, shoots, clove garlic, sesame oil, gochujang, soy sauce, chicken soup stock, water

Taken from cookpad.com/us/recipes/154339-simple-authentic-kalbi-soup-yakiniku-style (may not work)