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Korean: Kimchi Beef and Tofu Soup

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"This belly-warming Korean soup gets tons of tangy, warmly spiced flavor from kimchi, a spicy fermented vegetable condiment that has hundreds of styles but most often uses cabbage as its base. The variety most commonly found in America is baechu kimchi, made with napa cabbage and some level of red chile pepper. That's what you'll find here, along with a double dose of satisfying protein from beef and tofu. Kimchi is so beloved in Korea that nowadays many Korean households are outfitted with a kimchi naengjanggo, a dedicated kimchi refrigerator with multiple zones that let cooks regulate the climate and store kimchi made with different levels of fermentation. Make sure to save the brine when draining and measuring the kimchi; it adds extra zing to the beef broth. The flavor and spiciness of kimchi vary from brand to brand, so keep in mind that this will affect the soup's flavor."

List of Ingredients

â—¦ 8 ounces firm or extra-firm tofu, cut into ½-inch pieces
â—¦ 1 pound sirloin steak tips, trimmed and cut into ½-inch pieces
â—¦ ½ teaspoon salt
â—¦ ½ teaspoon pepper
â—¦ 1 tablespoon vegetable oil
â—¦ 1 tablespoon grated fresh ginger
â—¦ ½ cup mirin
â—¦ 3 cups water
â—¦ 2 cups beef broth
â—¦ 3 cups cabbage kimchi, drained and chopped, 1 cup kimchi brine reserved
â—¦ 4 scallions, sliced thin on bias
â—¦ 1 tablespoon soy sauce
â—¦ 1 tablespoon toasted sesame oil


Recipe

Spread tofu on paper towel-lined baking sheet and let drain for 20 minutes. Meanwhile, pat beef dry with paper towels and sprinkle with salt and pepper. Heat vegetable oil in Dutch oven over medium-high heat until just smoking. Brown beef well on all sides, 8 to 10 minutes.

Stir in ginger and cook until fragrant, about 30 seconds. Slowly stir in mirin, scraping up any browned bits. Stir in water, broth, kimchi, and kimchi brine and bring to simmer. Cover, reduce heat to low, and cook until meat is tender, 25 to 30 minutes.

Off heat, stir tofu, scallions, soy sauce, and sesame oil into soup. Season with salt and pepper to taste.
Serve.

Serves 4 to 6