Yyukhoejang Gukbap - Korean soup

• 150 grams Thinly sliced beef offcuts
• 1/2 bag Bean sprouts
• 1/4 Carrot
• 1/2 bunch Chinese garlic chives
• 2 Eggs
• 1/2 Japanese leek
• 1 clove Minced garlic
• 1 to 2 tablespoons Sesame oil
• 500 ml Water
• 1 tbsp Dashida
• 2 tbsp Soy sauce
• 1 tsp Sugar
• 1 tbsp Mirin
• 1 dash Salt and pepper
• 2 tbsp Gochujang
• 1 tbsp Red chili pepper powder
• 1 clove Grated garlic

1. Cut the vegetables into easy to eat pieces.
2. Finely shred the carrot.
3. Slice the leek diagonally.
4. For your reference: On the left is Dashida, on the right is gochujang.
5. Put the sesame oil and garlic in a pan, and stir fry the beef.
6. (No need to brown it.)
7. Add the water, simmer for about 10 minutes and skim off the scum.
8. Add the vegetables to the pan with all the soup ingredients in the listed order.
9. Adjust the spiciness with the chili powder and gochujang.
10. Beat the egg, set the heat to low under the pan, and slowly drizzle in the beaten egg.
11. Turn the heat off and leave the pan, covered, for 1 minute.
12. For reference: there's powdered and chopped Korean chili pepper, but here I used the powdered kind.
13. Transfer to serving bowls and enjoy.
14. If you add rice it becomes gukbap (rice and soup).
15. Serve with kimchi or Korean nori seaweed to taste.

beef offcuts, sprouts, carrot, chinese garlic, eggs, garlic, sesame oil, soy sauce, sugar, mirin, salt, gochujang, red chili pepper, garlic

Taken from cookpad.com/us/recipes/156335-yyukhoejang-gukbap-korean-soup (may not work)