Korean Kimchi Soup
Beef and Enoki Mushrooms

Warm up with this quick and hearty Kimchi soup. Featuring tender beef slices, crisp enoki mushrooms, and a spicy, savory broth, it's the perfect easy meal.

Ingredients

• 200 g Kimchi
• 150 g fatty beef slices
• 100 g enoki mushrooms
• 2 pieces fish cakes
• 1 egg
• 1 tbsp cooking oil
• 1 tbsp chili powder
• 500 ml water
• 1 packet liquid soup seasoning
• optional fresh red chili

Instructions

1. 1Heat oil in the pot

   

   Place a stainless steel pot on the gas stove and turn on the heat. Pour in a splash of clear cooking oil and let it warm up.

   Tip: Heating the oil slightly before adding ingredients helps release their flavors more effectively.
2. 2Stir-fry the Kimchi

   

   Add the chopped red Kimchi into the warm pot. Use a wooden spoon to stir-fry the Kimchi in the oil until it becomes fragrant.

   Tip: Stir-frying the Kimchi is a crucial step to deepen its sour and savory flavor profile before adding any liquids.
3. 3Add chili powder

   

   Sprinkle a spoonful of bright red chili powder directly over the cooking Kimchi. Continue to stir so the spice coats the cabbage evenly.

   Tip: Adjust the amount of chili powder according to your personal heat tolerance.
4. 4Pour in water

   

   Once the Kimchi and chili powder are well combined, pour clear water into the pot to form the soup base.

   Tip: Using hot water instead of cold water will bring the soup to a boil much faster.
5. 5Add soup seasoning

   

   Squeeze a packet of red liquid soup seasoning directly into the broth. Stir the liquid gently to ensure the seasoning dissolves completely.

   Tip: If you do not have a pre-packaged soup seasoning, you can substitute it with a bit of soy sauce, dashida (Korean beef stock powder), or salt to taste.
6. 6Add the fish cakes

   

   Carefully slide the sliced rectangular fish cakes from a plate into the seasoned broth. Stir lightly to submerge them.

   Tip: Fish cakes cook very quickly and will puff up slightly as they absorb the flavorful broth.
7. 7Add the enoki mushrooms

   

   Take a handful of fresh enoki mushrooms, trim the roots if necessary, and add them directly into the pot of boiling, spicy Kimchi broth. The mushrooms will absorb the savory and spicy flavors of the soup as they soften.

   Tip: Enoki mushrooms cook very quickly, so add them towards the end to keep their signature crunchy texture.
8. 8Add the fatty beef slices

   

   Using wooden chopsticks, carefully spread the raw, thinly sliced fatty beef across the surface of the boiling soup. The heat from the broth will cook the thinly sliced beef almost instantly.

   Tip: Make sure to separate the slices before adding them to ensure they cook evenly and dont clump together.
9. 9Add the egg

   

   Crack a fresh egg directly into the center of the hot, bubbling soup. Allow it to poach in the broth without stirring, which keeps the yolk intact and adds a rich, creamy element to the spicy soup.

   Tip: For a prettier presentation, crack the egg into a small bowl first before sliding it gently into the pot.
10. 10Garnish with fresh chilies

    

    To finish the dish, sprinkle a generous amount of freshly sliced red chilies over the top of the boiling soup. This adds a vibrant color and an extra kick of spice to the final bowl.

    Tip: Adjust the amount of chili based on your personal spice preference.

Storage & Reheating

Burn It Off

Frequently Asked Questions