Kimchi Soegogi-guk (Fermented Kimchi Beef Soup)
Quick answer
Kimchi-soegogi-guk is a Korean soup that unites two powerhouse ingredients, well-fermented kimchi and beef, in a ruddy, aromatic broth.
What makes this special
- Kimchi-soegogi-guk unites beef and sour kimchi in a ruddy broth with a savory sesame oil base.
- Beef sauteed in sesame oil first to build umami base before kimchi added
- More fermented kimchi sharpens broth acidity distinctly
Key ingredients
Core cooking flow
- 1 Cut 200 g beef into bite-size pieces and lightly press off surface moisture with a paper towel.
- 2 Heat a pot over medium heat, add 1 teaspoon sesame oil, and stir-fry the beef for about 2 minutes.
- 3 Add the kimchi and stir-fry together over medium heat for about 3 minutes.
Kimchi-soegogi-guk is a Korean soup that unites two powerhouse ingredients, well-fermented kimchi and beef, in a ruddy, aromatic broth. The beef is stir-fried in sesame oil first, building a savory foundation, then chopped kimchi joins the pan and cooks until its acidity mellows and merges with the rendered fat. Water is added, and as the pot simmers, the kimchi continues to break down, thickening the liquid and staining it a deep red. Soup soy sauce and garlic adjust the seasoning, while blocks of tofu absorb the surrounding flavors and provide a soft counterpoint to the chewy beef. The finished soup is hearty and warming, with the tangy complexity of aged kimchi meeting the clean savoriness of beef in every spoonful. It pairs inseparably with a bowl of steamed rice, which soaks up the broth and balances the heat.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 200 g beef into bite-size pieces and lightly press off surface moisture with a paper towel.
Cut 300 g fermented kimchi and 200 g tofu into easy-to-eat pieces, then prepare the green onion and garlic for quick adding.
- 2Control
Heat a pot over medium heat, add 1 teaspoon sesame oil, and stir-fry the beef for about 2 minutes.
When the outside changes color, lower the heat slightly before the sesame oil or beef begins to scorch.
- 3Control
Add the kimchi and stir-fry together over medium heat for about 3 minutes.
When the edges soften and reddish oil begins to coat the pot, the base is ready for adding water.
- 4Control
Pour in 800 ml water and add the garlic, then bring it to a boil over high heat.
Once it bubbles strongly, skim foam if needed, reduce to medium-low heat, and simmer about 10 minutes to draw out the kimchi flavor.
- 5Control
Add the tofu and gently slide it into the broth with a spoon so it does not break apart.
Keep the pot at a medium-low simmer for 10 more minutes, letting the tofu absorb the seasoned broth.
- 6Finish
Season with 1 teaspoon soup soy sauce and simmer for 1 more minute.
Add the green onion, turn off the heat, and check that the saltiness and tangy kimchi flavor are balanced enough to serve with rice.
After the steps
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