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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.


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


  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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  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!



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