Korean Beef Kimchi Soup

Name: Korean Beef Kimchi Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablespoons Korean Hot Sauce; Some Korean Spicy Cabbage; Some beef; Some Enoki mushroom; Some Chinese cabbage; Some Wash rice water; 1 tsp Caster sugar; 250g North Tofu; 2 cloves Garlic cloves; Some onion; Some salt

by Chick_hebycE

5.0 (1)

Favorite

25

Difficulty

Normal

Time

1h

Serving

2

I love Korean spicy cabbage soup. Today I turned the refrigerator and found out a box of Korean kimchi and spicy sauce that I didn't use last time. I made this kimchi soup with the beef that my family likes. "

Korean Beef Kimchi Soup

1. Prepare Korean kimchi and hot sauce;

2. Cut beef into thin slices, shred onion, garlic cloves, cabbage and tofu into small pieces, wash and drain enoki mushrooms;

3. Put a little oyster sauce in the beef and marinate with white pepper for ten minutes;

4. Add onion strips and garlic cloves and stir evenly;

5. Heat up the wok, pour in a proper amount of vegetable oil and heat, add the marinated beef, lamb and green onions until fragrant;

6. Pour the rice-washing water into the casserole and boil, release the enoki mushrooms, Korean spicy cabbage and cabbage and cook for 2 minutes;

7. Add two spoons of Korean hot sauce and stir evenly;

8. Add tofu and cook for another two minutes;

9. Finally, add the fried beef, add a little salt and a teaspoon of fine sugar as appropriate, and mix well, then you can eat;

10. Finished picture

11. Finished picture

Tips:
1) Beef I chose very tender Horqin beef. If not, I should try to choose beef with tender texture. After stir-frying, it will not be very woody. 2) Use Taomi water to make the soup richer. If there is no Taomi water, just use clean water to cook the vegetable soup.