Simple & Authentic Kalbi Soup Yakiniku-Style

Name: Simple & Authentic Kalbi Soup Yakiniku-Style
Cuisine: American
Ingredients: 200 grams Beef kalbi (Korean style beef ribs); 1/2 bag Bean sprouts; 1 half bag Chinese chives; 50 grams Bamboo shoots; 1 clove Garlic; 1 tbsp Sesame oil; 1 tbsp ♥Gochujang; 2 tbsp ♥Soy sauce; 1 tsp ♥Chicken soup stock (granulated); 700 ml Water

cookpad.japan @cookpad_jp

Since the kalbi was cheap I decided to go for it and make a soup.
I'm pretty proud of this.

This usually has zenmai fern, but I hate zenmai so I substituted bamboo shoots. If you like zemmai, then by all means please include it.
Cooking the meat brings out it's richness, making for a simple yet authentic taste. Recipe by Mirunesan

Since the kalbi was cheap I decided to go for it and make a soup.
I'm pretty proud of this.

cookpad.japan @cookpad_jp

Since the kalbi was cheap I decided to go for it and make a soup.
I'm pretty proud of this.

Saved

Ingredients

200 gramsBeef kalbi (Korean style beef ribs)
1/2 bagBean sprouts
1half bag Chinese chives
50 gramsBamboo shoots
1 cloveGarlic
1 tbspSesame oil
1 tbsp♥Gochujang
2 tbsp♥Soy sauce
1 tsp♥Chicken soup stock (granulated)
700 mlWater

Saved

Steps

1

This is the meat I used. Beef rib kalbi is inexpensive so that's what I went with. You can use leftover meat from yakiniku or offcuts as well.
2

Cut the bamboo shoots and kalbi into thin, long strips. Cut the chives into 4 to 5 cm pieces. Mince the garlic.
3

Add sesame oil and garlic to a pot and cook until fragrant on medium heat, being careful not to burn it. Once fragrant, add the kalbi and cook well until it changes color.
4

Add the bamboo shoots and bean sprouts and cook on medium heat for 2 to 3 minutes. Add the ♥ ingredients and cook well, until the gochujang melts.
5

Add water and bring to a boil. Remove any scum, add the chives, and boil for 3 to 4 minutes and it's complete.
6

Depending on your taste for the day you can top with kimchi, Korean nori seaweed, ra-yu red chili oil- enjoy various different flavors.
7

The soup is good as-is, but the following day you can pour it over rice for gukbap. It's really fulfilling.