Spicy Kimchi Beef Soup
Its getting colder and colder and we are craving for warm soup these days. What better way to warm up those cold evenings with some spicy kimchi beef soup that. We love spicy soup especially when kimchi is thrown into the picture.
This is literally throw everything in the pot kind of recipe. No browning of meat required. I read a beef stew recipe from Jamie Oliver and he said that browning meat does not make any difference to retaining the moisture of the meat. So hey. If he says you don’t have to do it. I ain’t spending the time browning those meat. If you are wondering the kimchi is again from the leftover 3.5kg kimchi that we bought and do not worry we made all of them within the two weeks we go them so they were find. These recipes are just delayed posts.
If you are looking for something spicy this is the soup to make. You could also add and/ or replace the tofu. If you are vegetarian skip the beef and add some tofu instead! This bowl of spicy kimchi beef soup is comfort in a bowl. By the end of the meal you will probably find yourself perspiring but it sure will feel good. In Singapore we would describe the after feeling as Shiok. (which means sheer pleasure and happiness)
Ingredients (Serves 3-4)
- 600g beef stew meat, cubed (goulash)
- 2 tbs korean red pepper paste
- 2 cups kimchi, chopped
- 4 cups water
- 1 tsp sugar
- 2 green onion, chopped
- tofu (optional)
- rice to serve
- In a large pot on medium heat add the beef stew and pepper paste. Mix well to coat the beef with the pepper paste.
- Then add the kimchi. Again mix well.
- Then add the water and sugar. Mix well.
- Bring to boil then reduce heat to low, leaving the lid ajar and let the stew simmer away for 1.5hrs -2hrs until the meat is soft. Stir every 30mins to make sure that meat does not stick to the bottom of the pot.
- When the meat is done, add the green onion to the stew.
Serve with rice.
*If you are adding tofu, add them 1hr later. The tofu does not need to be cook just warmed.