Spicy Kimchi Beef Tofu Soup

Warm up with this comforting Kimchi Beef Tofu Soup. Featuring tender marinated beef, silken tofu, and enoki mushrooms in a fiery, perfectly balanced kimchi broth.

Ingredients

• 200 g beef slices
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp pepper powder
• 1 tbsp cornstarch
• 1 tbsp cooking oil
• 1 tsp white sugar
• 1 tbsp chili powder
• 1 tbsp Korean chili paste (gochujang)
• 1/2 white onion
• 1 cup spicy cabbage (kimchi)
• 2 cups water or broth
• 1 bundle enoki mushrooms
• 1 tbsp minced garlic
• 1 tsp sesame seeds
• 1 block white tofu
• 1 green chili pepper
• 1 red chili pepper

Instructions

1. 1Marinate the beef

   

   Place the sliced beef into a tray and add light soy sauce, oyster sauce, pepper powder, and cornstarch. Pour the seasonings over the raw beef to begin marinating.

   Tip: Add a small amount of cooking oil to seal the marinade; this locks in the moisture and keeps the beef tender.
2. 2Mix the beef and seasonings

   

   Use a pair of chopsticks to stir the beef slices thoroughly. Make sure every piece of meat is evenly coated with the soy sauce mixture and cornstarch. Let it marinate for ten minutes.

   Tip: Mixing in one direction helps the meat absorb the liquids better, resulting in a juicier texture.
3. 3Start the soup base

   

   In a small metal pan or bowl, begin preparing the kimchi soup base. Add light soy sauce, white sugar, chili powder, and Korean chili paste together.

4. 4Mix the sauce

   

   Stir the ingredients well using a spoon until the sugar dissolves and the chili paste is fully incorporated. Add a little water to thin it out if necessary, then set the mixed sauce aside.

   Tip: You can adjust the amount of Korean chili paste and chili powder to suit your preferred spice level.
5. 5Sauté the onions

   

   Pour some cooking oil into a pan and heat it up. Add the sliced white onions and stir-fry them gently until they have softened and become fragrant.

   Tip: Sautéing the onions first releases their natural sweetness, which helps balance the sourness of the kimchi.
6. 6Stir-fry the kimchi

   

   Squeeze the spicy cabbage (kimchi) directly from its package into the pan with the softened onions. Stir-fry everything evenly to cook out the raw flavor and release the kimchis aromas.

   Tip: Using well-fermented, slightly sour kimchi works best for this soup to give it a rich and authentic flavor.
7. 7Pour in the kimchi sauce

   

   Pour the prepared red chili sauce mixture evenly over the sautéed onions and kimchi in the pan.

   Tip: Rinse the mixing bowl with a little water to capture any remaining sauce and add it to the pan.
8. 8Add enoki mushrooms and seasonings

   

   Add a bundle of enoki mushrooms directly into the bubbling red broth, along with minced garlic and a sprinkle of sesame seeds.

   Tip: Arrange the mushrooms neatly in the center so they absorb the rich flavors evenly.
9. 9Add tofu cubes

   

   Carefully slide diced white tofu cubes from a plate directly into the simmering soup base.

   Tip: Add the tofu gently to prevent the soft cubes from breaking apart.
10. 10Add marinated beef

    

    Use chopsticks to pick up portions of the marinated raw beef slices and drop them into the hot, bubbling soup.

    Tip: Add the beef pieces gradually so the soup maintains its rolling boil.
11. 11Garnish and finish the soup

    

    Drop sliced green and red chili peppers right into the center of the bubbling soup as a vibrant and spicy garnish.

    Tip: Add the chilis just before serving to maintain their bright color and fresh crisp texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions