Korean Beef Mushroom Stew

Pat 300 g sliced beef dry with a paper towel and cut it into bite-size pieces.

If the surface stays wet, the beef will steam instead of browning, so press firmly and keep the pieces separated before cooking.

Tear 180 g oyster mushrooms along the grain, then remove the tough stems from 120 g shiitake mushrooms and slice the caps.

Cut 220 g tofu into 2 cm cubes, chop the onion coarsely, and slice the green onion diagonally.

Heat a pot over high heat until hot, then add the prepared mushrooms and stir for about 1 minute.

Remove them once their aroma rises and the edges look slightly dry, before too much liquid collects in the pot.

Return the pot to medium heat, add the beef and 1 tablespoon minced garlic, and stir-fry for 3 minutes.

When the surfaces turn brown, skim off only obvious excess fat so the broth stays clean.

Pour in 1000 ml beef stock and 2 tablespoons soup soy sauce, then bring it to a boil over high heat.

Lower to medium, simmer for 8 minutes, and skim foam as it rises to the surface.

Add the onion and seared mushrooms, simmer for 7 minutes, then add the tofu and green onion and cook 4 minutes more.

Serve when the tofu turns faintly yellow from the broth and any floating fat has been skimmed.