Spicy Kimchi Beef Soup
A warming and deeply flavorful Korean-inspired soup. Featuring tender beef, firm tofu, and enoki mushrooms in a vibrant, kimchi-based spicy broth.
This kimchi beef soup is the ultimate comfort food for those days when you need something quick, hearty, and packed with flavor. The fermentation of the kimchi provides a beautiful tang that cuts through the savory beef, while enoki mushrooms and tofu add varied, satisfying textures. It is a simple, rustic dish that brings the bold, spicy profiles of Korean cuisine right to your kitchen table.
Ingredients
- 200 g beef, thinly sliced
- 150 g kimchi
- 1 block firm tofu
- 100 g enoki mushrooms
- 1/2 onion
- 2 cloves garlic, minced
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp chili powder
- 1 tbsp Korean chili paste (gochujang)
- 2 tbsp vegetable oil
- 1 cup water
- to taste green and red chili slices
- to taste toasted sesame seeds
Instructions
- 1Slice the Beef
Begin by thinly slicing the raw beef on a clean wooden cutting board. Ensure the slices are uniform in thickness to allow for even cooking later in the soup.
Tip: Slicing meat while it is slightly frozen can make it easier to get thin, consistent slices. - 2Season the Beef
Place the sliced beef into a bowl and add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of cornstarch. These ingredients will help tenderize the meat and add savory depth.
Tip: Adding cornstarch creates a protective coating that keeps the beef moist and tender during the cooking process. - 3Marinate the Beef
Using a gloved hand, thoroughly mix the beef with the seasonings until well combined. Add a small amount of oil to the mixture and mix again to ensure the beef is well-coated and ready for cooking.
Tip: Massaging the marinade into the beef helps the flavors penetrate deeper into the meat fibers. - 4Prepare Vegetables and Tofu
On a clean wooden cutting board, slice the fresh onion and the tofu into appropriately sized pieces. These will serve as essential components of your soup.
Tip: Use a sharp knife to get clean cuts on the tofu, preventing it from crumbling before it hits the pot. - 5Mix the Sauce
In a small mixing bowl, combine 1 tablespoon of light soy sauce, 1 tablespoon of chili powder, 1 tablespoon of Korean chili paste, and a splash of water. Whisk until the sauce is smooth and fully incorporated.
Tip: Adjust the amount of Korean chili paste depending on how spicy you prefer your final soup to be. - 6Sauté Aromatics
In a pot, sauté the minced garlic and sliced onions over medium heat until they become soft and fragrant. This foundational step builds the aromatic profile of the soup.
Tip: Keep the heat controlled so the garlic does not brown too quickly or burn, which would make the base bitter. - 7Stir-fry kimchi and onions
Add the kimchi to the pot containing the sautéed garlic and onions. Stir-fry the mixture until the kimchi is well combined and fragrant, allowing the flavors to develop before adding liquids.
Tip: Stir-frying the kimchi helps release its deep, fermented flavor into the base of the soup. - 8Add sauce and water
Pour the previously prepared sauce mixture (containing light soy sauce, chili powder, Korean chili paste, and a splash of water) into the pot. Add an appropriate amount of water to reach your desired soup consistency.
Tip: Adjust the amount of water based on how thick you prefer your soup to be. - 9Add enoki mushrooms
Once the liquid in the pot begins to boil, add the enoki mushrooms. Cover the pot and allow the broth to continue boiling to infuse the mushrooms with the soups flavor.
Tip: Enoki mushrooms cook very quickly, so add them just before youre ready to serve for the best texture. - 10Add tofu and beef
Add the sliced tofu and the seasoned beef slices to the simmering soup. Continue to cook over medium-low heat until the beef is fully cooked through and tender.
Tip: Do not overcook the beef to ensure it remains soft and tender.
