Korean Inspired Beef & Kimchi Soup

We love spicy Asian foods – and kimchi ranks right up there. As I was cleaning out the freezer I found some chuck eye that really needed to be used. And there was some kimchi in the refrigerator too. Ah – Soup!

My husband was skeptical. Kimchi? In Soup?? Well it turned out amazing! And he at THREE bowls!!

Here’s How to Do it:

Start by giving the onions a light sauté. Heat the olive oil in a heavy pan. Add the onions and cook, stirring constantly, until they are just slightly softened. This will sweeten them up for the pot. Chop the meat into 1″ cubes while the onion is cooking.

Place the onions, beef, garlic, ginger and 2 cups of broth into the slow cooker. Cook on high for 30 minutes.

Chop the bacon and kimchi –

Reduce the heat to low and add the remaining ingredients. Give it all a good stir.

Cook on low for about 5 to 6 hours (it can cook longer if you’d like, but no more than 8 hours).

Place 1/2 cup rice in the bottom of each bowl

and top with 1/4 of the soup. Serve hot!

Serve hot!  It’ll warm you from head to toe and from the inside out!

Print

Korean Inspired Beef & Kimchi soup

We love spicy Asian foods - and kimchi ranks right up there. As I was cleaning out the freezer I found some chuck eye that really needed to be used. And there was some kimchi in the refrigerator too. Ah - Soup! 

Course: Main Course, Soup

Cuisine: Korean

Keyword: asian, beef, dinner, kimchi, korean, soup, spicy, stew

Servings: 4 people

Author: HelenFern

Ingredients

• 1 pound boneless beef chuck eye steak or roast
• 1/3 cup chopped onions
• 1-1/2 teaspoon minced, fresh garlic (I buy it already minced in the produce section of a local Asian market)
• 1-1/2 teaspoon minced, fresh ginger (buy this at the market too)
• 3-1/2 cups chicken or beef bone broth
• 1 cup chopped kimchi (any kind - I used cabbage)
• 5 slices bacon, chopped
• 1 Tablespoon ponzu sauce
• 3 teaspoons toasted sesame oil
• 2 teaspoons rice wine vinegar
• 1-1/2 teaspoons gochujang paste (Korean chili paste)
• 1/4 teaspoon gochugara flakes (Korean chili flakes)
• 2 cups cooked rice

Instructions

1. Start by giving the onions a light sauté. Heat the olive oil in a heavy pan. Add the onions and cook, stirring constantly, until they are just slightly softened. 

2. Chop the meat into 1" cubes while the onion is cooking.

3. Place the onions, beef, garlic, ginger and 2 cups of broth into the slow cooker. Cook on high for 30 minutes.

4. Reduce the heat to low and add the remaining ingredients. Give it all a good stir. 

5. Cook on low for about 5 to 6 hours (it can cook longer if you'd like, but no more than 8 hours). 

6. Place 1/2 cup rice in the bottom of each bowl and top with 1/4 of the soup. Serve hot!

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