Spicy Korean Kimchi Beef Soup

A warming and comforting Korean-style soup featuring tender beef chuck, tangy kimchi, and fresh vegetables in a rich, vibrant broth.

Ingredients

• 300 g beef chuck
• 200 g kimchi
• 100 g tofu
• 100 g shiitake mushrooms
• 1 medium zucchini
• 3 cloves garlic
• 2 chili peppers
• 2 stalks green onions
• 1 tbsp chili paste
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp cornstarch
• 1 tbsp cooking oil
• to taste salt
• to taste black pepper

Instructions

1. 1Slice the beef

   

   Take the beef chuck and slice it into thin, uniform pieces to ensure quick and even cooking.

   Tip: Slicing the beef against the grain will result in more tender pieces.
2. 2Season the beef

   

   Place the sliced beef into a bowl. Season with a spoonful of light soy sauce, a pinch of salt, freshly cracked black pepper, and cornstarch.

   Tip: The cornstarch helps to keep the beef tender and juicy during the cooking process.
3. 3Marinate the beef

   

   Mix the seasoned beef well with your hands to ensure all pieces are coated. Add a little cooking oil to the mixture and let it marinate for 20 minutes.

   Tip: Marinating in oil helps prevent the meat from sticking together when added to the hot pan.
4. 4Sauté aromatics

   

   In a pan, sauté the sliced garlic, chili peppers, and green onions over medium heat until they become fragrant.

   Tip: Keep the heat moderate to avoid burning the garlic, which can turn bitter.
5. 5Prepare the soup base

   

   After stir-frying the kimchi, add a spoonful of chili paste, a splash of light soy sauce, and a pinch of sugar. Stir everything together until well combined.

   Tip: The sugar helps to balance the acidity and heat of the kimchi and chili paste.
6. 6Boil the broth

   

   Pour water into the pan with the kimchi mixture and bring it to a boil to create the base of the soup.

   Tip: Using a flavorful stock instead of water can add more depth to the final soup.
7. 7Add mushrooms, zucchini, and tofu

   

   Once the broth is boiling, gently add the sliced shiitake mushrooms, zucchini slices, and tofu cubes into the pot. These ingredients provide texture and absorb the rich flavors of the kimchi broth.

   Tip: Be gentle when adding the tofu to ensure it stays in cubes and does not break apart.
8. 8Add the marinated beef

   

   Finally, add the marinated beef chuck into the pot with the vegetables. Cover the pot and cook until the beef is fully cooked through and the vegetables are tender.

   Tip: Cooking the beef last ensures it remains tender and does not overcook in the flavorful broth.
9. 9Stir fry the kimchi

   

   After sauteing the aromatics until fragrant add the kimchi to the pan. Stir fry the kimchi to release its deep tangy flavors before adding the liquids and other ingredients.

   Tip: Stir frying the kimchi helps to caramelize its sugars slightly creating a deeper base for the soup.

Storage & Reheating

Burn It Off

Frequently Asked Questions