Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 3/4 lb beef, pork, or canned tuna*, thinly sliced
- 1 Tbsp sesame oil
- 2 cups kimchi (the kind made with Napa cabbage), roughly chopped
- 1/2 onion, chopped
- 2 cloves garlic, finely chopped
- 1 Tbsp kochujang
- 1 Tbsp kochukaru
- 1 Tbsp soy sauce
- 3 cups of water
- 1/2 block of tofu, cubed
- 2 scallions, chopped
- If using beef or pork, saute in 1/2 Tbsp sesame oil in soup pot for a few minutes. If using pork, you can halve or omit the oil at this point.
- Add kimchi to pot and stir-fry for about five minutes.
- Add remaining oil, onion, garlic, kochujang, and kochukaru, mixing to combine.
- Pour water into the pot and bring to a boil.
- Reduce heat to simmer.
- Cook for 20-30 minutes, adding tofu after the first 10 minutes and scallions at the very end.
* If using beef, tenderloin is best but you can use tougher cuts like stew beef and simmer the stew longer. If using pork, then bacon, pork belly, or Spam work well. If using canned tuna, add it at Step 3.