How to make it

  • In a large pot over medium-high heat, warm canola oil. Add onion, stirring occasionally until translucent, about 5 minutes. Add mushrooms; cook until their liquid is released, about 5 more minutes. Stirring constantly, add beef broth, braising liquid, soy sauce, fish sauce and chile sesame oil. Bring to a simmer, and let flavors combine for about 10 minutes. Add kimchee, bok choy and shredded meat; simmer another 10 minutes.
  • Add tofu, remove from heat. Ladle into bowls, and garnish with scallions.

Reviews & Comments 3

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  • shandy 7 years ago
    Thank you Shibattou for finding the error in my directions but I am sorry you found the error while making the recipe. I fixed the directions.
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    " It was just okay "
    shibattou ate it and said...
    Very nice recipe. Thanks for the post and clarification in directions. Will make this one again.
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  • chuckieb 8 years ago
    This looks delicious. I've never purchased kimchee before but I have seen it in the stores. Now's the time to pick some up I guess! Thanks for the nice recipe.
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    " It was excellent "
    shecooks4u ate it and said...
    always looking for recipes like these!
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    " It was excellent "
    brianna ate it and said...
    I can't wait to try this soup. Love the sound of it. Thanks
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  • elgourmand 8 years ago
    Okay Shandy, the bugger sure won't be shy. I need to try this. Such things very from place to place but the Asian fish sauce and hot sauce we get here are loaded with garlic and ginger. I like garlic and ginger but want to say how much. I make my own fish sauce and my own hot sauces (the recipes are posted) and I'll add garlic and a little ginger to taste. The soft tofu will break up but that's okay, you get a sort of meso soup. A great recipe I never would have thought of. Thanks. RJ
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