Main Ingredients:
Beef Spine Bone: 500g; Zucchini: 2/3; Onion: 1/2; King Oyster Mushroom: 1; Potato: 2.
Seasonings:
Korean Soybean Paste: 2 tbsp; Korean Chili Paste: 1 tbsp; Spring Onion: 1 stalk; Ginger: 3 slices; Minced Garlic: 2 tbsp; Cooking Wine: Appropriate amount; Salt: Appropriate amount; Green Chili: 2.
Taste: Salty and Fresh; Cooking Method: Boiling; Time: Half an hour; Difficulty: Simple.
Steps for Cooking Beef Spine Bone Mixed Vegetable Soup
Soak the beef spine bone to remove blood water.
Put clear water and beef bone in a pot, add ginger slices, and boil until blood foam floats. Remove and rinse with warm water.
Put it in an electric pressure cooker, add cooking wine and minced garlic, add soybean paste and chili paste. Add warm water that covers the ingredients, select the beef button, cook until done and naturally release pressure.
Wash and cut the vegetables into pieces. Wash the potatoes to remove starch.
Pour the cooked beef bone soup into the pot, add potatoes and bring to a boil. Add some salt according to taste.
When the potatoes are almost cooked, add onion, king oyster mushroom, and zucchini. Cook for 5-6 minutes until the zucchini is cooked.
Add spring onion and green chili, bring to a boil and turn off the heat.
