Hearty Hamburger Kimchi Soup

• •1 lb Ground beef (80/20 lean)
• •1 medium Yellow onion (diced)
• •4 cloves Garlic (minced)
• •1 tbsp Ginger (grated)
• •1.5 cup Kimchi (roughly chopped, plus 2-3 tbsp kimchi juice)
• •2 tbsp Gochujang (Korean chili paste)
• •1 tbsp Gochugaru (Korean chili powder) (or to taste, optional for extra spice)
• •6 cup Low-sodium beef broth
• •14 oz Firm or soft tofu (drained and cubed)
• •1 tbsp Soy sauce
• •1 tsp Sesame oil
• •3 stalks Green onions (sliced for garnish)
• •to taste Salt
• •to taste Black pepper

Instructions

1. 1

   In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Cook until no longer pink, about 5-7 minutes. Drain off any excess fat.

2. 2

   Add the diced onion to the pot with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.

3. 3

   Add the chopped kimchi and gochujang to the pot. Cook, stirring frequently, for 3-4 minutes to allow the flavors to meld and the kimchi to soften slightly. If using, stir in the gochugaru now.

4. 4

   Pour in the beef broth and kimchi juice. Bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer for 10 minutes to allow the flavors to deepen.

5. 5

   Gently stir in the cubed tofu and soy sauce. Simmer for another 5 minutes, or until the tofu is heated through. Taste and adjust seasoning with salt and pepper as needed.

6. 6

   Remove the pot from the heat and stir in the sesame oil. Ladle the soup into bowls and garnish generously with sliced green onions before serving.

Chef's Tips

• 💡For an even richer flavor, use aged kimchi. The older the kimchi, the more sour and fermented it will be, adding depth to the soup.
• 💡Feel free to add other vegetables like sliced mushrooms (shiitake or cremini), zucchini, or spinach during step 5 for extra nutrition and texture.
• 💡Serve this soup with a side of steamed white rice to soak up all the delicious broth.