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[Leftover] Korean Bulgogi Soup
with snow peas / 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.


Korean Bulgogi Soup:
  • Garlic - 4 cloves , chopped
  • Kimchi - 1/2 cup , chopped (plus extra for serving)
  • Hot sauce of choice - 1 Tbsp
  • Bragg's / coconut aminos - 2 Tbsp
  • Vinegar, rice - 2 tsp
  • Mushrooms, shiitake - 8 oz , sliced (look for pre-sliced)
  • Green onions - 3 stalks , chopped, green and white parts separate
  • Oil, cooking - 1 Tbsp
  • Snow peas - 8 oz
  • 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. Garlic / Kimchi - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make soup base - Combine garlic, hot sauce, aminos, and vinegar. (Can be done up to 5 days ahead)
  3. Mushrooms (if not pre-chopped) / Green onions - Prep as directed.

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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, snow peas, 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 stir in lemon juice. Taste and season soup with some salt, more hot sauce, or more lemon juice.
  6. Divide soup between serving bowls. Top with green parts of green onions. Enjoy!



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