From the December/January 2019 issue
Serves 4


  • 1 TBSP butter
  • 1 onion, finely chopped
  • 2 Cups kimchi, chopped (about 16 ounces)
  • 2 TBSP kimchi liquid (or whatever is left in the jar)
  • 4 Cups beef stock
  • 2 scallions, thinly chopped
  • 1/3 pound sirloin (or other boneless steak), sliced very thinly
  • Optional: A raw egg for each serving


*Recipe Note: To easily slice meat very thinly, wrap the steak in plastic wrap or paper and put it in the freezer for 20 to 30 minutes, until firm. When the meat is cold and firm, it’s easier to cut into paper-thin slices

  1. Heat butter in a wide pot. Add onion and cook until soft, 5 minutes.
  2. Add kimchi and sauté for a few minutes more.
  3. Add the kimchi juice and beef stock. Bring to a boil, then reduce to a simmer, cover, and simmer 20 minutes.
  4. Just before serving, add the thin strips of sirloin.
  5. Garnish soup with scallions.

*Optional: Crack an egg into your steaming hot bowl of kimchi soup right before eating.