Korean Kimchi Beef Tofu Soup
Serves 215 mins prep45 mins cook
A rich and flavorful Korean dish known as Soondubu Jjigae made with ribeye steak slices and soon tofu. This hearty soup features a blend of kimchi, gochugaru, and gochujang, finished with enoki mushrooms and an egg. It's a warmly comforting recipe that's perfect for any occasion.
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What you need
Instructions
1: In a small pot, start to bring 3 cups of water to boil. Once boiling, add your anchovy stock pouch and let simmer for 5 mins. 2: While waiting, in your clay pot, heat 2 tbsp of sesame oil over high heat. 3: Add your sliced ribeye steak and cook until no longer pink - 2 mins. 4: Add your sliced Kim chi. Then add your anchovy stock from the small pot (discard the anchovy soup pouch). 5: Add the gochujang and fish sauce. Lower the heat to simmer and cook for 30 mins uncovered. 6: After 30 mins, add your gochugaru. Stir. Then add your soon tofu gently. Avoid breaking the tofu too much. 7: Add your enoki mushrooms. Add your egg into the soup and allow it to cook for a few minutes. Top with green onions. 8: Serve with rice!View original recipe