Korean-Inspired Beef and Tofu Soup
with rice / kimchi
Smarts: Gochujang is spicy but also adds sweetness and smokiness that are authentically Korean. Be sure to taste the soup as it simmers and add more Gochujang if you're okay with the heat.
- Rice, uncooked white or brown - 3/4 cup
- Tofu, extra-firm - 16 oz, 1/2” / 1.3 cm thick cubes (vacuum-packed preferable)
- Onions, medium - 1, diced
- Zucchini - 12 oz, cubed
- Garlic - 3 cloves, chopped
- Kimchi - 1/2 cup, chopped (plus extra for serving)
- Green onions - 2 stalks, chopped, green and white parts combined
- Mushrooms, shiitake - 8 oz, sliced (look for pre-sliced)
- Oil, cooking - 1 Tbsp
- Beef, ground - 8 oz
- Gochujang - 1 to 3 tsp (plus extra for serving)
- Stock, any type - 4 cups
- Soy sauce, low-sodium - 2 Tbsp
- Mirin - 1 Tbsp
- Lemon juice - 2 tsp
- Rice - (Skip if made ahead for Tuesday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
- Onions / Zucchini / Garlic / Kimchi - Prep as directed. Combine onions and zucchini in one container. Combine garlic and kimchi in another container. (Can be done up to 5 days ahead)
- Green onions / Mushrooms - Prep as directed. (Can be done 1 day ahead)
- Heat a wok or Dutch oven with oil over medium heat. Add beef and saute, breaking it apart, until lightly browned, 4 to 6 minutes. Season beef with some salt and pepper as it cooks. Drain off excess oil.
- Add onions, zucchini, mushrooms, and Gochujang (start with the lower amount and add more to taste as the soup cooks). Saute until onions are turning soft, 2 to 3 minutes.
- Add garlic and kimchi and saute for 1 minute more.
- Pour stock, soy sauce, and mirin over vegetables. Bring to a simmer.
- Add tofu to simmering soup and cover. Simmer soup for 10 minutes to let flavors come together.
- When soup is finished, remove from heat and stir in lemon juice. Season with some salt and pepper.
- If rice was made ahead, reheat in the microwave.
- Serve soup with green onions on top and rice on the side. (You can stir rice into the soup at the table or eat them separately.) Add some extra kimchi and / or Gochujang if you’d like. Enjoy!
Turned out very tasty. In reading comments about the texture issues I substituted cubed beef and reduced the zucchini and added carrots which worked out well.0 Helpful
I LOVED this soup - it’s similar to a fave at a Korean restaurant. My kids were hot as excited about it (mushrooms? zucchini?!) but I’m definitely saving and making again.0 Helpful
I added some Sriracha powder chili and additional kimchi and the soup was fabulous. My family thought it was very good and the leftovers were even better.0 Helpful
Skipped the kimchi.0 Helpful
I think this recipe is AWESOME. I’ve never completely followed it, but the BONES are great! I made w/o kimchi b/c i’m not a fan of it; and added a extra zucchini and sliced carrots. I also used steak tips cut into small pieces instead of ground beef. It simmmered for extra time and resulted in the best tofu I’ve ever had. I also doubled the broth because it was such a hit that we needed more soup. :)0 Helpful
This was really great! This will definitely be a repeat. I added extra kimchi because I was digging the flavor (first time I've enjoyed kimchi). I left out the tofu, because you know... its tofu. I might try stew meat the next time mainly because I feel like a soup like this should have chunky meat instead of ground meat, but it was still really tasty.0 Helpful