Low-Calorie Kimchi Beef Tofu Soup
A satisfying, low-calorie Korean soup featuring tender silken tofu, savory beef, and crunchy bean sprouts in a bold, spicy kimchi broth.
Kimchi Jjigae variants like this one rely on the deep, fermented flavor of well-aged kimchi to create a rich broth without excessive calories. By combining silken tofu with lean beef and fresh vegetables, this dish offers a nutritious, protein-packed meal that is both comforting and light.
Ingredients
- 1 tbsp sesame oil
- 1/2 onion, sliced
- 100 g beef, thinly sliced
- 150 g kimchi, chopped with juice
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili powder (gochugaru)
- 1.5 cups water
- 50 g bean sprouts
- 50 g enoki mushrooms
- 1 tsp minced garlic
- 1 tbsp light soy sauce
- 1/2 tsp beef powder
- 200 g silken tofu
- 1 green chili, sliced
- 1 small spicy pepper, sliced
- 1 stalk green onion, chopped
Instructions
- 1Heat the pan
Add a small amount of sesame oil to the pan and heat it up over medium heat, preparing the base for sautéing the vegetables.
Tip: Ensure the oil coats the bottom of the pan evenly before adding other ingredients. - 2Sauté the onions
Add the sliced red onions to the heated sesame oil in the pan. Stir them frequently with a spatula until they begin to soften and change color.
Tip: Sautéing the onions until they are translucent helps build a sweet flavor base for the soup. - 3Sauté the beef
Add the thinly sliced beef to the pan with the sautéed onions. Stir-fry over medium-high heat until the beef is browned and cooked through.
Tip: Keep the beef moving in the pan to ensure even browning without overcooking. - 4Stir in the kimchi
Add the kimchi and its flavorful juice to the pan with the cooked beef and onions. Stir well to combine all the ingredients and allow the flavors to meld together.
Tip: If the kimchi is very sour, you can add a pinch of sugar to balance the acidity. - 5Add the seasonings
Add a spoonful of Korean chili paste (gochujang) and a spoonful of chili powder to the pan. Mix thoroughly with the existing ingredients.
Tip: Adjust the amount of chili paste and powder based on your spice preference. - 6Add water
Pour a small bowl of water into the pan. Stir everything together to create the base for the soup.
Tip: Using a flavorful stock instead of water can enhance the depth of the soup. - 7Add vegetables
Add a generous handful of fresh bean sprouts and enoki mushrooms into the simmering soup. These ingredients add a light, crunchy texture that complements the spicy broth.
Tip: Make sure the broth is at a rolling boil before adding the vegetables so they cook quickly and retain their crispness. - 8Season the broth
Stir in minced garlic, light soy sauce, and a dash of beef powder to deepen the savory profile of the soup. These seasonings balance the acidity of the kimchi.
Tip: If you dont have beef powder, you can substitute it with a small amount of dashi powder or chicken bouillon. - 9Add silken tofu
Gently slide thick slices of soft silken tofu into the pot. Let the soup simmer for another two to three minutes to allow the tofu to absorb the flavors of the broth.
Tip: Be careful when adding the tofu to prevent it from breaking apart; slide it in gently using a spoon.
