Name: Kimchi-Beef Noodle Soup
Total time: 50 min
Yield: Serves 2
Cuisine: Korean
Ingredients: 6 ounces (¼-inch-wide) rice noodles; 6 ounces sirloin steak tips, trimmed and cut into ½-inch pieces; ⅛ teaspoon table salt; ⅛ teaspoon pepper; 1 teaspoon vegetable oil; 2 teaspoons grated fresh ginger; 1½ cups beef broth; 1 cup water; ⅓ cup mirin; ¾ cup drained kimchi, chopped coarse, plus ⅓ cup kimchi brine; 1½ teaspoons soy sauce; 7 ounces firm tofu, cut into ½-inch cubes; 2 scallions, sliced thin

Why This Recipe Works

Though traditionally used as a condiment, tangy, spicy fermented kimchi makes a fantastic base for a soup since it brings so much flavor to the pot. We enhanced the kimchi's inherent umami with meaty steak tips. Doubling up on kimchi by incorporating ⅓ cup of its brine allowed its bold flavor to shine in our soup, while a combination of beef broth, mirin, soy sauce, and ginger gave us a balanced, aromatic broth. To make the soup hearty, we added tender rice noodles.

Before You Begin

Make sure to save the kimchi brine when draining and measuring the kimchi. Sirloin steak tips, also known as flap meat, can be sold as whole steaks, cubes, and strips. To ensure uniform pieces, we prefer to buy whole steaks and cut them ourselves.

Instructions

Pour 2 quarts boiling water over 6 ounces (¼-inch-wide) rice noodles in bowl and stir to separate. Let noodles soak until soft and pliable but not fully tender, stirring once halfway through soaking, 8 to 10 minutes. Drain noodles and rinse with cold water until water runs clear, shaking to remove excess water. While noodles soak, pat 6 ounces sirloin steak tips, trimmed and cut into ½-inch pieces, dry with paper towels and sprinkle with ⅛ teaspoon table salt and ⅛ teaspoon pepper. Heat 1 teaspoon vegetable oil in large saucepan over medium-high heat until just smoking. Add beef and cook until well browned on all sides, 6 to 8 minutes.

Stir in 2 teaspoons grated fresh ginger and cook until fragrant, about 30 seconds. Stir in 1½ cups beef broth, 1 cup water, ⅓ cup mirin, ⅓ cup kimchi brine, and 1½ teaspoons soy sauce, scraping up any browned bits, then bring to boil. Reduce heat to low, cover, and simmer until meat is tender, about 25 minutes. Stir in 7 ounces firm tofu, cut into ½-inch cubes, and noodles, return to boil, and cook until noodles are tender, about 1 minute. Season with salt and pepper to taste.

Divide noodles, beef, and broth among individual serving bowls then top with kimchi and sprinkle with 2 thinly sliced scallions. Serve.