How to Make Kimchi Beef Soup
Kimchi beef soup has the distinctive aroma of fermented kimchi, with a tangy and spicy yet refreshing broth. The tender beef blends with mushrooms and soft tofu, making it a delicious and irresistible dish.
Ingredients
- 350-500g kimchi
- 300g beef
- 2-3 blocks of tofu or 200g soft tofu
- 30g dried anchovies
- 150g enoki mushrooms
- Leeks or scallions
- 10-12 garlic cloves
- A piece of ginger
- Seasonings: soy sauce, sesame oil, seasoning powder, salt, MSG, sugar, ground pepper, chili paste, chili powder
Ingredient Notes
For the best flavor, choose well-fermented kimchi, which will be soft and deeply seasoned. Freshly made kimchi tends to be firmer and less flavorful.
To achieve an authentic Korean flavor, use Korean soy sauce and sesame oil, which are available at Korean grocery stores or supermarkets. If not, you can use Vietnamese or Chinese soy sauce and sesame oil, but adjust the quantity as they tend to have a stronger taste.
Dried anchovies are a great addition to kimchi soup, adding a rich and savory flavor. You can find them in dry goods stores or supermarkets.
If you can't find leeks, you can substitute with scallions.
Instructions
Preparing the Ingredients
Rinse the dried anchovies to remove any impurities, then soak them in water for about 15 minutes to soften.
Add the anchovy soaking water to a pot and bring to a boil for 3-5 minutes, stirring occasionally to help break up the fish. Turn off the heat and strain the broth into a separate bowl.
Rinse the beef, pat dry, and slice into bite-sized pieces, about half a centimeter thick. For this soup, use cuts like brisket, short ribs, or flank for tenderness.
Marinate the beef with 1 teaspoon of oyster sauce, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of MSG, 1/2 teaspoon of sugar, 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, and a pinch of ground pepper. Mix well and let it marinate for about 15 minutes.
Take the kimchi from the jar and drain the liquid into a separate bowl. Cut the kimchi into bite-sized pieces. Taste the kimchi juice to check the level of sourness, saltiness, and spiciness, and adjust if needed. Add chili powder if you prefer spicier soup.
Rinse the soft tofu and cut into small cubes.
Trim the root ends off the enoki mushrooms, soak them in a light saltwater solution for 5 minutes, then rinse and drain. Separate the mushrooms into small clusters.
Trim the roots off the leeks. Finely chop some of the white parts and shred the rest. Cut the green parts into 2-3 cm pieces. If using scallions instead, prepare them the same way.
Mince the garlic and ginger.
Cooking the Kimchi Beef Soup
Heat 2 tablespoons of cooking oil in a pot over low heat. Once hot, sauté half of the chopped leek, all of the ginger, and some of the garlic. Add the marinated beef and stir-fry over medium-high heat.
Stir-fry the beef until just cooked through, then transfer to a separate bowl. Be careful not to overcook the beef as it can become tough. Alternatively, if you prefer very tender beef, simmer it longer before adding other ingredients.
Next, add 1 tablespoon of oil to the pot and sauté the remaining leek and garlic. Add the kimchi and stir-fry.
Add 1 teaspoon of sugar (optional) to balance the sourness and spiciness of the kimchi. For a deeper red color in the soup, you can also add a bit of non-spicy chili powder and chili paste. Stir until the kimchi is softened.
After about 2 minutes, pour in the anchovy broth, kimchi juice, and enough water to serve your group. If you want less spiciness, only add a small amount of the kimchi juice and replace it with more water.
Stir the soup and cover to bring it to a boil. Once boiling, add the enoki mushrooms and tofu. Continue cooking until the soup returns to a boil, then adjust the seasoning to taste. Cover the pot and simmer for another 3 minutes.
When seasoning, adjust to taste as different brands of kimchi vary in sourness and saltiness. Adding a bit of sugar can help balance the flavors.
