Description
This Tasty Korean Winter Soup is a heartwarming dish packed with savory flavors, perfect for a cozy winter evening. It features tender beef, silken tofu, and an array of vibrant vegetables, creating a deliciously rich and satisfying meal that will warm you from the inside out.
Ingredients
2 tablespoons Neutral Oil
1 pound Beef Stew Meat, cut into 1-inch cubes
1 large Yellow Onion, thinly sliced
6 cloves Garlic, minced
1-inch piece Fresh Ginger, grated
6 cups Beef Broth, low sodium preferred
1 cup Aged Kimchi, roughly chopped
3 tablespoons Gochujang, Korean chili paste
1 tablespoon Gochugaru, Korean chili flakes
2 tablespoons Soy Sauce, low sodium
1 tablespoon Mirin, rice cooking wine
1 teaspoon Sesame Oil
1 block (14-ounce) Firm Tofu, drained and cut into 1-inch cubes
1 cup Fresh Shiitake Mushrooms, sliced
1 cup Enoki Mushrooms, root end trimmed
1 large Zucchini, halved lengthwise and sliced into 1/2-inch crescents
2 cups Fresh Spinach or Bok Choy, roughly chopped
2 large Scallions, thinly sliced, for garnish
Cooked Short-Grain Rice, for serving
Instructions
- Prepare the Beef: Pat the beef stew meat dry with paper towels. Season it generously with salt and black pepper
- Sear the Beef: Heat the neutral oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef in a single layer and sear until browned, about 3-4 minutes per side. Remove and set aside
- Sauté Aromatics: Reduce heat to medium. Add onion and cook until softened, about 5-7 minutes. Add garlic and ginger, and sauté for another minute
- Build the Flavor Base: Stir in kimchi and reserved kimchi juice, cooking for 2-3 minutes. Add gochujang, gochugaru, soy sauce, and mirin. Stir well to combine
- Simmer the Soup: Return beef to the pot and pour in the beef broth. Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours until beef is tender
- Add Remaining Ingredients: Once beef is tender, add tofu, shiitake mushrooms, enoki mushrooms, and zucchini. Simmer for another 10-15 minutes
- Finish with Greens and Sesame Oil: Stir in spinach or bok choy just until wilted. Remove from heat and stir in sesame oil
- Serve: Ladle soup into bowls and garnish with scallions. Serve with short-grain rice
Notes
For a vegetarian version, omit beef and increase mushrooms, using vegetable broth.
- Prep Time: 20 mins
- Cook Time: 120 mins
- Category: Dinner
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 7g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg