Simple & Authentic Kalbi Soup Yakiniku-Style
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
Simple & Authentic Kalbi Soup Yakiniku-Style
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
Cooking Instructions
- 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.
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