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Korean Kimchi Beef Soup (Kimchi Jjigae)

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soups
Cuisine Korean
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 1 lb (450 g) beef brisket or short ribs, thinly sliced
  • 2 cups well-fermented kimchi, chopped
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1–2 tablespoons gochugaru (Korean red chili flakes, adjust to taste)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 4 cups beef or chicken broth (or water)
  • 1 teaspoon sugar (optional, balances kimchi acidity)
  • Salt and black pepper, to taste
  • Optional Add-Ins:
  • 1 block firm tofu, cut into cubes
  • 2 green onions, sliced
  • Mushrooms (shiitake or enoki), sliced
  • Zucchini, sliced
  • Napa cabbage, chopped

Instructions
 

  • Prepare Beef and Kimchi: Heat sesame oil in a large pot over medium heat. Add sliced beef and cook until lightly browned.
  • Add Aromatics: Stir in garlic, ginger, and onions. Cook for 2–3 minutes until fragrant.
  • Add Kimchi and Seasonings: Add chopped kimchi, gochugaru, soy sauce, and sugar. Stir-fry for 3–4 minutes to bring out the kimchi’s flavors.
  • Simmer the Broth: Pour in broth (or water), bring to a boil, then reduce heat and simmer for 20 minutes.
  • Add Tofu and Vegetables: Add tofu, mushrooms, zucchini, or any additional vegetables. Simmer for another 10 minutes until tofu and vegetables are tender.
  • Adjust Seasoning: Taste the soup and adjust with salt, soy sauce, or gochugaru as needed.
  • Serve: Garnish with sliced green onions and serve hot with steamed rice.