1 cup kimchi
1 cup of kimchi liquid
2-3 tablespoons of Gochujang
2 green onion, chopped
1 package of silken tofu, cubed
1 package of enokitake mushrooms
2 eggs
1/2 cup of sliced beef
2 tablespoons of fish sauce
2 tablespoons of soy sauce
1/2 tablespoon sesame oil
1 tablespoon sesame seeds

  1. In a large pot over medium heat - add kimchi, gochujang and cook until they begin to brown about 6-8 minutes. Add 1 cup of kimchi liquid and 5 cups of water and bring to a boil then reduce heat to a simmer and allow kimchi to stew for 30-40 minutes.
  2. Add tofu, enoki mushrooms, fish sauce, soy sauce and sesame oil and let simmer for another 10 minutes. Then bring water to a boil and add sliced beef until fully cooked.
  3. Before serving crack the egg and top with green onion and sesame seeds, the soup should be pipping hot to cook the egg!