Korean Hot Beef Soup

Natural.Foodie's picture

Sep. 19, 2011


Flank steak 4 Ounce , fat trimmed
Garlic 2 Clove (10 gm) , minced
Low sodium soy sauce 2 Teaspoon
Ginger root 1 Teaspoon , peeled, minced
Dry mustard 1 Teaspoon
Sesame oil 1 Teaspoon
Beef stock 3 Cup (48 tbs)
Chinese cabbage 2 Cup (32 tbs) , shredded
Scallions 10 , thinly sliced
Mushrooms 8 , quartered
Vinegar 2 Tablespoon
Tofu 8 Ounce , cubed



1) Freeze the steak for about 30 minutes so that it can be sliced easily.

2) Cut the steak into paper-thin slices of about 1-inch length.

3) In a pie plate, mix together garlic, soy sauce, ginger, mustard and sesame oil. Add in the beef slices and coat them well with the spice mixture. Set aside to marinate.


4) In a 3-quart saucepan, add in the beef stock, cabbage, scallions, mushrooms and vinegar.

5) Let the mixture come to a boil before simmering for about 10 minutes.

6) In a non-stick frying pan, sear the marinated beef on medium flame for about 5 minutes.

7) When both sides of the steak are seared well, add it along with the pan juices into the simmering vegetable mixture.

8) Lastly, add in the cubed tofu. Cook for about 5 minutes.


9) Serve the Korean Hot Beef Soup garnished with a few finely chopped scallions.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 143Calories from Fat 44

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 484 mg20.17%

Total Carbohydrates 10 g3.3%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet