KIMCHI BEEF MEATBALL SOUP
This Korean-inspired dish gets a triple dose of fat from beef, coconut oil, and toasted sesame oil, but the richness is balanced by tangy kimchi, a traditional condiment of spicy pickled vegetables. Kimchi serves another purpose too, helping the meatballs stay tender.
Ingredients
- 1½ pounds 80 percent lean ground beef
- 2½ cups cabbage kimchi 1½ cups minced, 1 cup chopped, divided
- 3 scallions white parts minced, green parts sliced thin on bias, divided
- 2 tablespoons coconut oil
- 3 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 4 cups beef broth
- 2 teaspoons toasted sesame oil divided
Instructions
- Add ground beef, minced kimchi, 1 tablespoon scallion whites, and 1 tablespoon scallion greens to bowl and gently knead with your hands until combined. Pinch off and roll meat mixture into 1¾-inch balls (you should have about 30 balls).
- Heat coconut oil in Dutch oven over medium heat until shimmering. Add remaining scallion whites, garlic, and ginger and cook until fragrant, about 1 minute. Stir in chopped kimchi and cook until softened, about 2 minutes. Stir in broth, then gently add meatballs and bring to simmer. Reduce heat to low, cover, and cook until meatballs are cooked through, 4 to 6 minutes, gently stirring to redistribute meatballs halfway through cooking. Season with salt and pepper to taste. Drizzle each portion with ½ teaspoon sesame oil and sprinkle with remaining scallion greens before serving.