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