Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, simple & authentic kalbi soup yakiniku-style. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Simple & Authentic Kalbi Soup Yakiniku-Style is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Simple & Authentic Kalbi Soup Yakiniku-Style is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook simple & authentic kalbi soup yakiniku-style using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Simple & Authentic Kalbi Soup Yakiniku-Style:

1. Take Beef kalbi (Korean style beef ribs)
2. Make ready Bean sprouts
3. Take half bag Chinese chives
4. Prepare Bamboo shoots
5. Make ready Garlic
6. Make ready Sesame oil
7. Prepare ♥Gochujang
8. Make ready ♥Soy sauce
9. Take ♥Chicken soup stock (granulated)
10. Get Water

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Instructions to make Simple & Authentic Kalbi Soup Yakiniku-Style:

1. This is the meat I used. Beef rib kalbi is inexpensive so that's what I went with. You can use leftover meat from yakiniku or offcuts as well.
2. Cut the bamboo shoots and kalbi into thin, long strips. Cut the chives into 4 to 5 cm pieces. Mince the garlic.
3. Add sesame oil and garlic to a pot and cook until fragrant on medium heat, being careful not to burn it. Once fragrant, add the kalbi and cook well until it changes color.
4. Add the bamboo shoots and bean sprouts and cook on medium heat for 2 to 3 minutes. Add the ♥ ingredients and cook well, until the gochujang melts.
5. Add water and bring to a boil. Remove any scum, add the chives, and boil for 3 to 4 minutes and it's complete.
6. Depending on your taste for the day you can top with kimchi, Korean nori seaweed, ra-yu red chili oil- enjoy various different flavors.
7. The soup is good as-is, but the following day you can pour it over rice for gukbap. It's really fulfilling.

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