Korean Kimchi Beef Tofu Soup (Sundubu-Style)

A rich, sour, and spicy Korean-style stew packed with tender marinated beef, smooth tofu cubes, and enoki mushrooms in a vibrant red broth. Perfect for chilly days.

Ingredients

• 200 g beef
• 1 tbsp soy sauce
• 1 tbsp cooking wine
• 1 tbsp starch
• 1 tbsp Korean chili paste
• 1 tsp chili powder
• 1 pinch sugar
• 1 bowl kimchi
• 1 packet enoki mushrooms
• 1 block tofu
• 1 onion
• to taste green and red chili slices
• to taste cooking oil

Instructions

1. 1Slice the beef

   

   Take a piece of raw beef and slice it into thin pieces on a wooden cutting board.

   Tip: Make sure your knife is sharp to get even, thin slices.
2. 2Marinate the beef

   

   Place the sliced beef into a bowl and add soy sauce, cooking wine, and starch.

   Tip: Adding starch helps lock in the moisture for a tender texture.
3. 3Mix the marinade

   

   Using a gloved hand, thoroughly mix the soy sauce, cooking wine, and starch into the beef slices until well combined.

   Tip: Massage the marinade gently into the beef to ensure every piece is coated.
4. 4Prepare the sauce

   

   In a bowl or small pot, combine soy sauce, Korean chili paste, chili powder, a little bit of sugar, and half a bowl of water, then stir well.

   Tip: Adjust the chili powder and paste according to your spice preference.
5. 5Stir-fry the onions

   

   Heat a small amount of oil in a pan over medium heat, then add the sliced onions. Stir-fry them continuously until they become soft, translucent, and fragrant, creating a flavorful aromatic base for the soup.

   Tip: Keep the heat at medium so the onions soften and sweeten without burning.
6. 6Stir-fry onions and kimchi

   

   Heat a pan, add some oil, and stir-fry the onion slices until soft, then add an appropriate amount of kimchi and stir-fry evenly.

   Tip: Stir-frying the kimchi brings out a deeper, richer flavor before adding liquid.
7. 7Pour in the sauce and water

   

   Pour the previously mixed sauce—consisting of soy sauce, Korean chili paste, chili powder, and a touch of sugar—along with half a bowl of water directly into the pan with the onions and kimchi.

   Tip: Rinse the mixing bowl with a splash of water to get all the leftover chili paste into the pan.
8. 8Add mushrooms, tofu, and beef

   

   Add the enoki mushrooms, cubed tofu, and marinated raw beef slices directly into the bubbling red broth. Allow all the ingredients to simmer together for 3 to 5 minutes so they absorb the rich, spicy flavors.

   Tip: Do not overcook the beef slices to ensure they remain tender and juicy.

Storage & Reheating

Burn It Off

Frequently Asked Questions