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Making this soup from the Korean Fermented Hot Pepper Paste was one of my first experimentations in making a soup. With very few recipes out there, I was left to my own devices but have slowly refined the recipe to what it is now. What I love about this soup is there are a couple of ingredients that can drastically change the taste, so you could have a Kimchi soup, a bold Beef flavoured soup, or even a Seafood soup. Because of it’s interchangeability, I do enjoy making it, just thinking what I could add to make it different from the last time. So here’s my tried, and tested recipe below!

Kimchi, Beef & Tofu Soup (Yukgaejang)

Serves: 6-8 people
Preparation Time: 30 minutes
Cooking Time: 40 minutes

Ingredients
100g hot pepper paste (fermented)
1L beef stock
1L water
2 shallots, sliced
1 bunch chives, finely chopped
1 tbs raw sugar
300g beef, Slices or Chunks
500g kimchi
500g firm tofu, diced
2 eggs, lightly whisked
1/2 tbsp salt (if not adding kimchi)

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Method
1. Pour the beef stock and water into a large/high saucepan or pot and bring to boil on medium to high heat.

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2. Add in the pepper paste and stir in until all the paste has dissolved into the liquid.

3. Add in the shallots, salt and sugar and stir until sugar and salt have dissolved.

Note: Depending on the cut of beef you use, you may add the beef now if it requires longer cooking time or if you are using beef slices you can add these towards the end. Salt is optional if already adding kimchi that has salt in it.

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4. Lower the heat to medium, add in the kimchi and beef and leave to simmer for around 20 minutes to allow the beef and kimchi flavour to infuse in the soup base.

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5. Before serving, add in the diced tofu and eggs and stir. Add in most of the chives to the pot, you can also sprinkle a small amount of chives into individual soup bowls as well.

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6. Serve as is, or with a bowl of rice.

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Kimchi Beef & Tofu Soup (Yukgaejang)
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Rate this recipe!
For a cold winter's day, this Korean soup will warm you right up. The subtle peppery flavour adds depth to the soup, and the kimchi provides just the right sour and salt flavour. Switch it up by adding seafood and fish stock!
Servings Prep Time
8serves 30minutes
Cook Time
40minutes
Servings Prep Time
8serves 30minutes
Cook Time
40minutes
Kimchi Beef & Tofu Soup (Yukgaejang)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
For a cold winter's day, this Korean soup will warm you right up. The subtle peppery flavour adds depth to the soup, and the kimchi provides just the right sour and salt flavour. Switch it up by adding seafood and fish stock!
Servings Prep Time
8serves 30minutes
Cook Time
40minutes
Servings Prep Time
8serves 30minutes
Cook Time
40minutes
Ingredients
  • 100g Hot Pepper PasteFermented
  • 1L Beef Stock
  • 1L Water
  • 2 ShallotsSliced
  • 1bunch ChivesFinely Chopped
  • 1tbs SugarRaw
  • 300g BeefSliced/Chunks
  • 500g Kimchi
  • 500g Firm TofuDiced
  • 2 EggsLightly Whisked
  • 1/2tbsp SaltIf not adding Kimchi
Servings: serves
Units:
Instructions
  1. Pour the beef stock and water into a large/high saucepan or pot and bring to boil on medium to high heat.
  2. Add in the pepper paste and stir in until all the paste has dissolved into the liquid.
  3. Add in the shallots, salt and sugar and stir until sugar and salt have dissolved. Note: Depending on the cut of beef you use, you may add the beef now if it requires longer cooking time or if you are using beef slices you can add these towards the end. Salt is optional if already adding kimchi that has salt in it.
  4. Lower the heat to medium, add in the kimchi and beef and leave to simmer for around 20 minutes to allow the beef and kimchi flavour to infuse in the soup base.
  5. Before serving, add in the diced tofu and eggs and stir. Add in most of the chives to the pot, you can also sprinkle a small amount of chives into individual soup bowls as well.
  6. Serve as is, or with a bowl of rice.
Recipe Notes

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  • To switch things up, you can leave out the Kimchi. Add 1/2 tbsp of salt to bring out the flavour of the beef.
  • You can also change the seafood, to a marinara mix or prawns and scallops. You may also want to change the beef stock to a seafood/fish stock as well.
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