Korean Easy Meal Recipe: 3 Ways to use Bibigo Beef Bone Soup

Korean Easy Meal Recipe: 3 Ways to use Bibigo Beef Bone Soup

Soups and stews, which are served in Korea at every meal, are a basic component of the traditional Korean table setting and are made by simmering various ingredients such as meat, seafood, vegetables, and seaweed for a long time. However, these usually take a lot of time and effort to make.

Bibigo Beef Bone Soup is ready to eat beef bone broth soup and It is very common in South Korea. It is great as is or as a base for other creative soup or stew recipes.

Here are also 3 ways to use Bibigo Beef Bone Soup

1. Salgol Gomtang (Beef Bone Soup)

Simply, You can cook it in a microwave or on a stovetop and enjoy it with a bowl of warm rice. You can also add spring onion to taste.

  • Microwave – Place the contents of the bag into a microwave-safe container and cover. Heat for about four to five minutes.
  • Stovetop – Pour contents into a pot and bring to a boil. Cook for about two to three minutes. You can dilute with water to suit your taste preference.
  • In the bag – Bring a pot of water to a boil. Add the bag to the water and heat for about three to four minutes. Note the bag could burst due to pressure buildup from heating, so keep an eye out when using this method.


Kimchi photo created by jcomp – www.freepik.com

2. Kimchi Stew(Kimchi-jjigae)

This Kimchi Jjigae is a classic Korean kimchi stew made with a generous amount of pork belly.  It is such a staple food in Korean households that typically Koreans would eat it at least once or twice a week if not more.

Ingredients (Servings 4 people)

  • 12 oz pork diced pork belly, pork butt
  • 1 tbsp sesame oil
  • 1 med onion diced
  • 1½ tbsp garlic minced
  • 1 tsp sugar
  • 3 cup kimchi (fermented) chopped
  • Bibigo Beef Bone Soup
  • 1 tsp salt
  • ⅛ tsp black pepper
  • 2½ tbsp soup soy sauce guk ganjang
  • 1 tbsp doeng jjang paste
  • ½~1 tsp additional sugar (optional at end) if soup is still too sour
  • 9 oz tofu chopped medium or firm
  • 1 scallion chopped

How to cook

  1. Put pork meat on a pot, then add chopped kimchi and stir-fry until the pork is done.
  2. Add onion, garlic, sesame oil, a pinch of salt & pepper, and sugar.
  3. Pour Bibigo Beef Bone Soup and boil for 20-25min.
  4. Add seasoning and tofu, and boil a little more.

3. Seaweed Soup (Miyeokguk)

This Korean staple known for being rich in nutrients is commonly eaten after giving birth or on birthdays, but can be enjoyed year-round! It’s also a soup you can stretch for days and gets better when reheated.

Ingredients (Servings 2 people)

  • 2 tbsp dried seaweed
    [Chungjungone] Dried Seaweed 80G
    [Choripdong] Midoli Dried Seaweed 200G
  • 2 tbsp soy sauce
  • Bibigo Beef Bone Soup
  • 1/2 LB Beef (any cut), Sliced in small bite sizes
  • 1 tbsp sesame oil
  • 1 head of garlic minced

How to cook

  1. Submerge dried seaweed in water for 10-30 minutes. Then rinse a few times thoroughly and chop up in bite sizes.
  2. While seaweed is soaked, cut meat into bite-size pieces.
  3. Add oil, sauté the meat until brown then add seaweed, garlic and half the soy sauce. Cook on medium-high for 10 minutes, stirring frequently.
  4. Add in Bibigo Beef Bone Soup, bring to a boil, then cover and simmer for 20 minutes. Add remaining soy sauce to taste or more if desired.

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