Beautiful and quite simple soup. I am using my home made kimchi (recipe here), but you can buy it, of course. Traditionally it’s made with pork, but i don’t eat pork, therefore i am cooking it with beef.
Kimchi makes an excellent base for the soup, as it packed with lots of vegetables, spices and flavours .
Beef steak- 350 g, cut in thin strips.
Mirin- 1 teaspoon.
Rice vinegar- 1 teaspoon.
Kimchi- 1 cup.
Tofu- 1 block, cut in slices, preferably fresh.
Spring onions- 2 pieces , chopped.
Gochungaru (Korean chilli flakes)- 1-2 teaspoons.
Korean chilli paste- 1 tablespoon.
Water- 1 litre.
Mix beef with mirin and vinegar, and let it marinade for 30 minuets.
Chop kimchi, (reserve the liquid) and mix with gochungaru and chilli paste.
Heat an oil in a pot, cook meat till turns white, add kimchi, cook stirring for a couple of minuets.
Add water,reserved kimchi liquid , cover and cook for 20 minuets on medium heat. Add salt to taste.
Stir in tofu and cook for a further 5 minuets, garnish with spring onions and serve.