[Leftover] Korean Bulgogi Soup
with snow peas / cabbage / mushrooms

Name: [Leftover] Korean Bulgogi Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 cloves Garlic, chopped; 1/2 cup Kimchi, chopped (plus extra for serving); 1 Tbsp Hot sauce of choice; 2 Tbsp Bragg's / coconut aminos; 2 tsp Vinegar, rice; 8 oz Mushrooms, shiitake, sliced (look for pre-sliced); 3 stalks Green onions, chopped, green and white parts separate; 1 Tbsp Oil, cooking; 8 oz Snow peas; 10 oz Coleslaw mix (sub finely chopped cabbage); ~2 1/2 cups Korean Bulgogi (leftover from Monday); 5 cups Stock, any type; 2 tsp Lemon juice

Active: 30 Total: 30

Original GF Paleo Vegetarian

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.

Dependency

Korean Bulgogi Bolognese

Ingredients

Metric

Servings:

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

Prep

Garlic / Kimchi - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make soup base - Combine garlic, hot sauce, aminos, and vinegar. (Can be done up to 5 days ahead)
Mushrooms (if not pre-chopped) / Green onions - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

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.
Stir in white parts of green onions, snow peas, coleslaw, and kimchi and saute until coleslaw cooks down, 2 to 3 minutes more.
Add soup base and saute until fragrant, ~1 minute.
Add leftover Korean bulgogi and stock. Stir everything to combine. Cover soup and simmer for 10 minutes to let the flavors come together.
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.
Divide soup between serving bowls. Top with green parts of green onions. Enjoy!

Reviews

Ratings

0 reviews