Ingredients

The following ingredients have 6 Servings
  • 14 ounces firm tofu (cut into 1/2-inch (12-mm) pieces)
  • 8 ounces sirloin steak tips (trimmed and cut into 1/2-inch (12-mm) pieces)
  • 2 tablespoons garlic oil (divided)
  • 1 tablespoon grated fresh ginger
  • 1 to 3 tablespoons gochugaru
  • 4 cups store-bought or homemade beef broth
  • 3 cups water
  • 1/4 cup long-grain brown rice (rinsed)
  • 1 tablespoon fish sauce (plus extra as needed)
  • 1/2 small head (12 ounces) napa cabbage (cored and cut into 2-inch (5-cm) pieces)
  • 1 pound shiitake mushrooms (stemmed and thinly sliced)
  • 1 cup (2 ounces) bean sprouts
  • 4 scallions (green parts only, sliced thin and on a bias)
  • 1 tablespoon toasted sesame oil (divided)
  • 1/4 cup unseasoned rice vinegar

Instruction

  • Line a rimmed baking sheet with paper towel. Spread the tofu in a single layer on the paper towel and let drain for 20 minutes. Pat beef dry with paper towels.
  • In a Dutch oven over medium-high heat, warm 1 tablespoon oil until just smoking. Brown beef well on all sides, 5 to 7 minutes, then transfer to a bowl.
  • In the same Dutch oven, combine remaining 1 tablespoon oil, ginger, and gochugaru and cook over medium heat until fragrant, 30 to 60 seconds. Stir in broth and water, scraping up any browned bits.
  • Stir in beef and any accumulated juices, rice, and fish sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until beef and rice are tender, 45 to 55 minutes.
  • Stir in cabbage and mushrooms, return to simmer, and cook, uncovered, until vegetables are tender, about 5 minutes more.
  • Meanwhile, in a small bowl, toss bean sprouts, scallions, and 1 teaspoon sesame oil together.
  • Remove the soup from the heat and stir in tofu, vinegar, and remaining 2 teaspoons sesame oil. Season with extra fish sauce to taste. Top individual portions evenly with bean sprout mixture. Serve.