Kimchi Soegogi-guk (Fermented Kimchi Beef Soup)
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 robust 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.
Adjust Servings
Instructions
- 1
Cut beef into small pieces and stir-fry briefly in sesame oil.
- 2
Add chopped kimchi and stir-fry together.
- 3
Add water, bring to boil, add garlic.
- 4
Add tofu and simmer 20 more minutes.
- 5
Season with soy sauce and top with green onion.
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Nutrition (per serving)
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