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Hot Red Snapper Soup (Korean Domi Chigae)

1/4 pound lean beef -- (shoulder)
1 1/2 pounds red snapper
2 scallions
2 cloves garlic
1/2 cake bean curd
2 cups water
2 tablespoons kochu chang


Shred the beef into 2-inch lengths. Cut the red snapper across the body into 1 1/2-inch widths, leaving the bones inside. Cut the scallions into 2-inch cubes.

Arrange the pieces of fish on the bottom of a pot. Add the scallions, then the beef. Now add the garlic. Mix the kochu chang with water and pour it over the other ingredients. Bring to a boil, then reduce the heat and simmer for 20 minutes. Just before serving add the bean curd and cook for 3 minutes.


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