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Kimchee Beef Soup: Submitted by: Elaine Fukui | Date Added: 10 Nov 2020
Listed in: Soup

1 lb. Beef, sliced thin and into bite pieces
1 Tbsp. sesame oil
1/2 onion (sliced)
4 oz Kimchee
2 cloves Garlic (finely chopped)
1 Tbsp Gochujang paste
1 tsp sugar
soy sauce (to taste)
4 cups water
1/2 block tofu (cubed)
2 stalks Green onions, cut into 2 inch pieces
1 cup bok Choy (chopped)

Recommended Instructions

1. In a large pot, heat oil over high heat. Add beef and sear on each side until brown. Add your sliced onions and cook about 5 minutes.

2. Squeeze out kimchee, separated vegetables from liquid. Stir kimchee liquid, Gochujang, sugar, soy sauce, and garlic. Mix together well and add a few drops of water to make it more of a runny paste.

3. Turn heat down to medium-high. Add the paste to the browned meat in the pan and mix well. Let cook for about 2 minutes, stirring often.

4. Add kimchee vegetables and water. Make sure broth is incorporated by stirring everything together well. Once well mixed, bring to a boil over medium high heat and then reduce to a simmer. Simmer for 45 minutes, or until meat is tender.

5. Add tofu, green onions and bok Choy. Cook another 10 minutes or until tofu is warmed through. Salt to taste and enjoy over rice.

Recipe Pictures - Hover cursor to scroll if several images:
Kimchee Beef Soup
Visitor Comments (1):

I used pork instead of beef and it was very good. Left by: Elaine Fukui (11 Nov 2020)


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