Kimchi Soegogi-guk (Fermented Kimchi Beef Soup)
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Thin bulgogi-cut beef and ripe kimchi are fried in sesame oil until red oil starts to gather in the pot, and that is when the water goes in.
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The tofu is added late but still gets ten more minutes, enough to soak up the kimchi broth all the way through.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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