Name: Kimchi, Beef, and Tofu Soup
Total time: 30 min
Yield: Serves 4
Ingredients: 1 pound 85 percent lean ground beef; 1/2 teaspoon table salt; 1/2 teaspoon pepper; 1 tablespoon grated fresh ginger; 1/2 cup mirin; 3 cups water; 3 cups kimchi, drained with 1⁄4 cup brine reserved, chopped coarse; 2 cups chicken broth; 8 ounces firm tofu, cut into 1⁄2-inch cubes; 2 tablespoons soy sauce; 4 scallions, sliced thin; 1 tablespoon toasted sesame oil

Why This Recipe Works

Kimchi (a tangy, lightly spicy mix of pickled vegetables that’s ubiquitous in Korean cuisine) added complexity and heat to this quick, delicious beef and tofu soup.

Before You Begin

If there’s not enough brine in the kimchi jar to yield ¼ cup, add water to compensate. Make sure to use firm (not soft) tofu here.

Instructions

Combine beef, salt, and pepper in Dutch oven; cook over medium-high heat, breaking up meat with wooden spoon, until moisture evaporates and beef begins to sizzle, 8 to 10 minutes.

Add ginger and cook until fragrant, about 30 seconds. Stir in mirin, scraping up any browned bits. Stir in water, kimchi and reserved brine, broth, tofu, and soy sauce and bring to boil. Reduce heat to low; cover; and simmer to allow flavors to meld, about 15 minutes.

Off heat, stir in scallions and oil. Serve.