Pipikaula Kimchee Soup

January 5, 2026 / By Foodland
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Pipikaula Kimchee Soup

"This soup is great on its own or as a flavorful base for hot pot. You can even substitute the pipikaula with a slab of bacon, shrimp, or chicken to mix it up!" - Chef Nick Miguel, Development Chef de Cuisine
Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Beef

Ingredients  

  • 1 tablespoon Canola oil
  • 1 pound Pipikaula, sliced into 1/4" strips
  • 1 container Maika'i Kimchee
  • 4 cups Maika'i Chicken Broth/Stock
  • 2 tablespoons Gochujang (red pepper paste)
  • 2 tablespoons Sesame oil
  • 1/2 tablespoon Kosher salt, to taste
  • 1/2 tablespoon Hondashi, to replace salt for more umami (Optional)
  • 1/2 bunch Green onion (Optional)
  • 1 pack Maika'i Firm Tofu (Optional)

Instructions 

  • Heat canola oil in a large pot over medium-low heat.
  • Add sliced pipikaula and gochujang. Sauté until the gochujang softens and coats the meat (avoid inhaling steam—it can be spicy!).
  • Stir in chicken broth and bring to a simmer.
  • Cook uncovered for 30 minutes to rehydrate and tenderize the pipikaula.
  • Add kimchee and season with salt or substitute Hondashi for more umami. Simmer another 15 minutes.
  • Taste and adjust seasoning. Add optional tofu and green onions if desired.
  • Finish with sesame oil and serve hot.
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