This sprightly soup can be made with beef or pork. It’s the perfect way to finish of some kimchi that’s losing its zip.
It can turn this soup into a meal just by serving it with some Korean or Japanese rice. We like to put some right in the bowl- it may not be traditional, but its good.
Marinate beef in a bowl with ginger, garlic, scallions, fish sauce, soy sauce and sesame oil. Let rest 20 minutes.
Heat a large pot on medium high. Add oil and sauté a few minutes to blanch without coloring. Add 8 cups of water and boil for 20 minutes, until beef is almost tender.
Incorporate kimchi and Korean pepper. Let simmer 10 minutes more.
Add tofu and cook 2-3 more minutes. Garnish with minced scallions.