Korean Inspired Beef & Kimchi Soup

image_pdfimage_print

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!

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!

© Copyright 2019 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Share
This entry was posted in Internationally Inspired, Korean, Main dish, Soup and tagged , , , , , . Bookmark the permalink.

2 Responses to Korean Inspired Beef & Kimchi Soup

  1. Teresa says:

    I had to look up what kimchi was, and I have no idea where to find it in Portugal, but other than that, your dish looks delicious and I would love to give it a try.
    Thank you for sharing at The Really Crafty Link Party. Pinned.

    • HelenFern says:

      I think you can order it on Amazon! LOL – You could just use Asian napa cabbage and some extra chili paste. Thanks for stopping by!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.