Kimchi Beef Soup
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 1 tablespoon canola oil
- 1 (16-ounce) package Certified Piedmontese stew beef
- 1 small onion, diced
- 5 cloves garlic, sliced
- 2 tablespoons rice vinegar
- ½ cup mirin*
- ¼ cup soy sauce
- 2 cups kimchi**
- 4 cups low-sodium beef stock
- Salt and pepper, to taste
- 1 bunch green onions, sliced, for serving
- 2 tablespoons chopped cilantro, for serving
*Mirin is a variety of Japanese slightly sweet rice wine; look for it in the Asian foods aisle or online.
**Kimchi (sometimes spelled kimchee) is a Korean side dish and condiment consisting primarily of fermented vegetables and spices. Prepared kimchi is typically sold in jars; look for it in the Asian foods aisle or online.
Heat a soup pot over high heat and add oil. Sear the beef until brown. Be sure to leave plenty of space between each piece; sear in batches if necessary. Reduce the heat to medium and add the onions and sauté until soft. Add the garlic and cook for another minute. Deglaze the pan with the vinegar, mirin, and soy sauce. Add the kimchi and beef stock and simmer for about one hour. Taste the broth; add salt and pepper as needed. Add the green onions and cilantro and serve.