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Korean-Inspired Beef Soup
with kimchi

Active: 30 min Total: 30 min

The elements in this Korean-inspired soup all come together for a meal that is colorful and totally unique. Tangy and umami flavors balance the spice.

Tags

Ingredients

Servings:
4
Metric
Korean-Inspired Beef Soup:
  • 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 - 16 oz
  • Hot sauce - 1 to 3 tsp (plus extra for serving)
  • Stock, any type - 4 cups
  • Bragg's / coconut aminos - 3 Tbsp
  • Lemon juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. Green onions / Mushrooms - Prep as directed. (Can be done 1 day ahead)

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Make

  1. 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.
  2. Add onions, zucchini, mushrooms, and hot sauce (start with the lower amount and add more to taste as the soup cooks). Saute until onions are turning soft, 2 to 3 minutes.
  3. Add garlic and kimchi and saute for 1 minute more.
  4. Pour stock and aminos over vegetables. Bring to a simmer. Simmer soup for 10 minutes to let flavors come together.
  5. When soup is finished, remove from heat and stir in lemon juice. Season with some salt and pepper.
  6. Serve soup with green onions on top. Add some extra kimchi and / or hot sauce if you’d like. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (33)
Gluten-free (1)
Paleo (15)
Vegetarian (10)

32 reviews

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.

By: Patricia
Posted: May 23, 2019
Diet: Paleo
0 Helpful

Skipped the kimchi.

By: Sundi
Posted: Mar 09, 2019
Diet: Paleo
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. :)

By: Claire
Posted: Feb 28, 2019
Diet: Original
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.

By: Jeffrey
Posted: Feb 19, 2019
Diet: Original
0 Helpful

I have mixed feelings about this one - I really liked the flavor (I had pretty spicy kimchi and gochujang which helped), but between the tofu and the mushrooms there was way too much mushy/bland and not enough of the more flavorful and crunchy. I think I'd make this again with stew beef and extra kimchi, and possibly some additional vegetables, rather than tofu.

By: Melissa
Posted: Feb 12, 2019
Diet: Original
0 Helpful

The broth is SUPER bland when you make the recipe as is. I had to have my mom doctor this soup to make it taste better. She tripled the kimchi, added a can of tuna, and added several tablespoons of miso paste to give the soup more body and flavor. I would not make this recipe again without these modifications.

By: Jennifer
Posted: Feb 12, 2019
Diet: Original
0 Helpful