Quick & Easy Beef Kimchi Tofu Soup
A rich, fiery, and deeply comforting Kimchi Tofu Soup made in under 15 minutes. Featuring tender silken tofu, savory beef, and perfectly tangy kimchi.
This hearty stew draws inspiration from classic Korean Kimchi Jjigae, focusing on the incredibly satisfying pairing of tangy, well-aged kimchi and delicate silken tofu. It is a beautifully simple, rapid-simmer dish that relies on just a few key ingredients to build deep, savory flavor in minutes. The addition of thin beef slices brings a rich meatiness to the broth, while Korean chili paste adds a warming kick.
Ingredients
- 1 cup well-fermented kimchi
- 1 block silken tofu
- 2 cups boiling water
- 12 tbsp Korean chili paste (gochujang)
- 1 tbsp light soy sauce
- 150 g thinly sliced beef rolls
- 1 egg (optional)
- to serve steamed white rice
Instructions
- 1Portion the kimchi
Begin by taking a generous portion of kimchi directly from the jar. Kimchi serves as the foundational flavor base for this soup, providing its signature tanginess, savory depth, and spice.
Tip: If your kimchi comes in large cabbage leaves, use kitchen shears to snip it into bite-sized pieces straight out of the jar to make it easier to eat. - 2Stir-fry the kimchi
Place the kimchi into a saucepan and stir-fry it over medium heat until it becomes deeply fragrant. Cooking the kimchi first helps release its complex flavors, natural oils, and slight smokiness, forming a robust and flavorful base for the soup.
Tip: Use older, well-fermented (sour) kimchi if you have it; it will give your soup a much richer and more authentic flavor profile. - 3Add the silken tofu
Slide a whole block of silken tofu from its packaging directly into the saucepan over the fragrant, stir-fried kimchi.
Tip: Silken tofu is very delicate, so there is no need to dice it beforehand; you will naturally break it apart in the pan. - 4Break up the tofu
Using the edge of your spatula, casually press down to break the delicate tofu into large, uneven chunks right in the pan. Keeping the pieces rustic adds great visual appeal and a satisfying texture to the final soup.
Tip: Silken tofu is very delicate, so just a few gentle presses with the spatula are enough to break it apart without turning it into mush. - 5Pour in boiling water
Pour clear boiling water directly into the pot, ensuring the kimchi and tofu chunks are fully submerged. Starting with boiling water instead of cold water helps the soup return to a simmer almost immediately, preserving the vibrant flavors and heat.
Tip: Adjust the amount of water you pour in depending on how thick or concentrated you want the final soup broth to be. - 6Season with chili paste
Once the broth is bubbling, add a spoonful of Korean chili paste to the soup. Use a spoon or spatula to gently stir it in, casually breaking the silken tofu apart into smaller chunks as you mix.
Tip: Adjust the amount of chili paste based on your heat tolerance—half a spoonful is a great starting point for a milder spice. - 7Add the soy sauce
Drizzle a spoonful of light soy sauce into the simmering soup to build a savory umami depth, balancing the acidity of the kimchi.
Tip: Always taste the broth after adding soy sauce, as the saltiness of different kimchi brands can vary significantly. - 8Cook the beef rolls
Carefully place the thinly rolled slices of raw beef into the hot, bubbling broth. Let everything cook together for 3 to 5 minutes until the beef is fully cooked and the flavors meld.
Tip: These thin slices of beef cook extremely fast, so adding them near the end of the cooking process ensures they stay tender.
