Cut the vegetables into easy to eat pieces. Finely shred the carrot. Slice the leek diagonally.
For your reference: On the left is Dashida, on the right is gochujang.
Put the sesame oil and garlic in a pan, and stir fry the beef. (No need to brown it.) Add the water, simmer for about 10 minutes and skim off the scum.
Add the vegetables to the pan with all the soup ingredients in the listed order. Adjust the spiciness with the chili powder and gochujang.
Beat the egg, set the heat to low under the pan, and slowly drizzle in the beaten egg. Turn the heat off and leave the pan, covered, for 1 minute.
For reference: there's powdered and chopped Korean chili pepper, but here I used the powdered kind.
Transfer to serving bowls and enjoy. If you add rice it becomes gukbap (rice and soup). Serve with kimchi or Korean nori seaweed to taste.
Story Behind this Recipe
I tried making my favorite yyukhoejang gukbap.
Korean dried chili pepper is not that hot. If it's not hot enough for you, add Japanese ichimi togarashi chili pepper powder, or finely chopped fresh red chili peppers. ☆Please adjust the amount of Dashida added to taste.