Beef Kimchi Soup

Name: Beef Kimchi Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 500 g Cabbage kimchi (shredded); 250 g Potato (peeled, washed, cut into wedges); 100 g Pine mushroom (rehydrated, washed, shredded); 100 g Spicy soybean paste (gochujang); 150 g Beef tallow; 250 g Boiled beef (cut into strips); 3000 g Beef broth; 50 g Vinegar; 20 g Salt; 5 g Ground pepper; 10 g Ginger (peeled, washed, shredded); 3 g MSG; 20 g Scallion (peeled, washed, shredded); 10 g Sesame oil; 15 g Starch (for slurry); to taste Carrot (peeled, washed, shredded)

Korean-style beef kimchi soup with a tangy, spicy flavor and vibrant, appetizing color.

50 min

Easy

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Ingredients

Cabbage kimchi (shredded) 500 g

Potato (peeled, washed, cut into wedges) 250 g

Pine mushroom (rehydrated, washed, shredded) 100 g

Spicy soybean paste (gochujang) 100 g

Beef tallow 150 g

Boiled beef (cut into strips) 250 g

Beef broth 3000 g

Vinegar 50 g

Salt 20 g

Ground pepper 5 g

Ginger (peeled, washed, shredded) 10 g

MSG 3 g

Scallion (peeled, washed, shredded) 20 g

Sesame oil 10 g

Starch (for slurry) 15 g

Carrot (peeled, washed, shredded) to taste

Instructions

Ingredient Preparation

Peel the carrot, wash, and shred; shred the cabbage kimchi; peel the scallion, wash, and shred; peel the potato, wash, and cut into wedges; rehydrate the pine mushroom, wash, and shred; peel the ginger, wash, and shred; cut the boiled beef into strips.

Stir-frying

Heat a wok and melt the beef tallow. Add the shredded scallion and ginger and stir-fry until fragrant. Add the shredded carrot and potato wedges, stir-fry briefly, then pour in the beef broth and add the spicy soybean paste. Simmer until about 90% cooked.

Simmering and Seasoning

Add the shredded kimchi and beef strips and bring to a boil. Add the salt, vinegar, MSG, ground pepper, and shredded pine mushroom. Adjust the seasoning to taste. Once fully cooked, stir in the starch slurry to thicken into a glossy consistency, then drizzle in the sesame oil.