Spicy Beef and Tofu Soup

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Spicy Beef and Tofu Soup

A bold and comforting soup, loaded with tender beef, tofu, and vibrant spices. This Korean-inspired dish is perfect for anyone who loves a spicy, savory kick.

Ingredients

Beef and Marinade

  • 1 pound beef sirloin, thinly sliced (freeze for 20 minutes before slicing for easier cuts)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon black pepper

For the Soup

  • 1 tablespoon vegetable oil (neutral oil like canola or sunflower)
  • 1 medium onion, finely chopped
  • 1 medium tomato, diced
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger (or 1/2 teaspoon ground ginger)
  • 4 cups beef broth (homemade or store-bought; low-sodium preferred)
  • 1 cup water (adjust for desired consistency)
  • 1/2 cup red pepper paste (Gochujang for authentic Korean flavor)
  • 1/4 cup red pepper flakes (Korean “gochugaru” or standard chili flakes for spice)

Add-ins and Garnish

  • 1 block (14-16 oz) firm tofu, cut into 1-inch cubes
  • 1 cup fresh bean sprouts, washed and trimmed
  • 1/2 cup green onions, chopped into 1-inch pieces
  • Salt and pepper to taste

Instructions

Step 1: Prepare and Marinate the Beef

  1. Thinly slice the beef sirloin into bite-sized pieces. Place the slices in a bowl.
  2. Add soy sauce, sesame oil, and black pepper. Toss until the beef is evenly coated. Cover and let it marinate for at least 15 minutes.

Step 2: Brown the Beef

  1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Add the marinated beef and cook for 2-3 minutes, stirring occasionally, until the slices are browned on all sides. (Do not overcook; the beef will continue to cook later in the broth.)
  3. Remove the beef from the pot and set aside.

Step 3: Sauté Aromatics

  1. In the same pot, add the chopped onion and cook for 2-3 minutes until it softens and becomes translucent.
  2. Stir in the minced garlic, grated ginger, and diced tomato. Cook for another 2 minutes until fragrant and the tomato begins to break down.

Step 4: Build the Soup Base

  1. Pour in the beef broth and water. Stir well to combine.
  2. Add the red pepper paste (gochujang) and red pepper flakes. Stir until the paste dissolves completely into the liquid, giving it a deep red color.
  3. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.

Step 5: Add Tofu and Bean Sprouts

  1. Gently add the cubed tofu into the soup. Stir carefully to avoid breaking the tofu pieces.
  2. Add the fresh bean sprouts and simmer for an additional 5 minutes, allowing them to soften slightly while retaining their crunch.

Step 6: Garnish and Serve

  1. Stir the cooked beef back into the pot to warm it up. Taste the soup and adjust seasoning with salt and pepper if needed.
  2. Turn off the heat and garnish the soup with chopped green onions.

Serving Suggestions

  • Ladle the soup into deep bowls and serve immediately while hot.
  • Pair it with steamed rice for a complete meal.
  • For extra spice, add a drizzle of chili oil or sprinkle of additional red pepper flakes.

Tips for Success

  1. Customizable Heat: Adjust the amount of red pepper paste and flakes to suit your spice tolerance.
  2. Protein Alternatives: Substitute the beef with pork, chicken, or even shrimp for a different twist.
  3. Vegetarian Option: Omit the beef and use vegetable broth instead. Add mushrooms for a hearty, umami-packed alternative.
  4. Extra Garnishes: Top with sesame seeds or a drizzle of sesame oil for extra nuttiness.

This spicy soup is bursting with flavors and textures, from tender beef and silky tofu to crunchy bean sprouts and spicy broth. Perfect for cozy nights or impressing guests with minimal effort!

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