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[Leftover] Korean Bulgogi Soup
with silken tofu / cabbage / mushrooms

Active: 30 Total: 30
Using leftover bulgogi bolognese from Monday, this soup comes together super fast and has enough layers of flavors to taste like it simmered all day.
Smarts #1: Silken tofu is a little tricky to work with. Try slicing it right in the container it came in and don’t worry if it falls apart as you’re adding it to the soup. It just adds another textural element.
Smarts #2: The rice will make this soup a bit more filling and substantial, but it's definitely not necessary. If you're short on time, feel free to skip it.


Korean Bulgogi Soup:
  • Rice, uncooked white or brown - 3/4 cup
  • Garlic - 4 cloves , chopped
  • Kimchi - 1/2 cup , chopped (plus extra for serving)
  • Gochujang - 1 Tbsp (adjust to taste; plus extra for serving)
  • Soy sauce, low-sodium - 2 Tbsp
  • Mirin - 1 Tbsp
  • Mushrooms, shiitake - 8 oz , sliced (look for pre-sliced)
  • Green onions - 3 stalks , chopped, green and white parts separate
  • Tofu, silken - 8 oz , cubes
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix - 10 oz (sub finely chopped cabbage)
  • Korean Bulgogi (leftover from Monday) - ~2 1/2 cups
  • Stock, any type - 5 cups
  • Lemon juice - 2 tsp


  1. Rice - 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)
  2. Garlic / Kimchi - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make soup base - Combine garlic, Gochujang, soy sauce, and mirin. (Can be done up to 5 days ahead)
  4. Mushrooms (if not pre-chopped) / Green onions - Prep as directed.
  5. Tofu - Drain and cube tofu. (Note: Sometimes it’s easiest to just leave it in the container it came in and use a butter knife to slice it into rough cubes.)

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  1. Heat a Dutch oven with oil over medium heat. Add mushrooms and saute until starting to turn golden brown in spots, 3 to 4 minutes.
  2. Stir in white parts of green onions, coleslaw, and kimchi and saute until coleslaw cooks down, 2 to 3 minutes more.
  3. Add soup base and saute until fragrant, ~1 minute.
  4. Add leftover Korean bulgogi and stock. Stir everything to combine. Cover soup and simmer for 10 minutes to let the flavors come together.
  5. When soup is done, remove it from heat and gently stir in tofu and lemon juice. Taste and season soup with some salt, more Gochujang, or more lemon juice.
  6. If rice was made ahead, reheat in the microwave.
  7. Serve soup with rice on the side (or divide rice between bowls and ladle soup over top). Top soup with green parts of green onions. Enjoy!



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