Korean Kimchi Beef Soup

• 97
  1 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 97
  1 1/4 lb ground beef

  Grass-Fed Ground Beef97$13.95Buy from Grass Roots Farmers' Cooperative
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 84
  1/2 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 88
  1 1/2 cups kimchi, roughly chopped

  Biona Organic Kimchi 350g88$16.49Buy from British Essentials
• 90
  4 cups beef bone broth

  'The Real' Bone Broth90$30.00Buy from on the LAM : Mini Ranch & Gardens
• 86
  2 tbsp coconut aminos

  Coconut Aminos, Certified Organic86$10.68Buy from Wildly Organic
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

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1. 1

   Heat the avocado oil in a large soup pot or Dutch oven over medium-high heat until shimmering.

2. 2

   Add the ground beef and sear, breaking it apart into small bite-sized morsels with a wooden spatula, until browned and cooked through, about 6 to 7 minutes.

3. 3

   Stir in the minced garlic and ground ginger, cooking until fragrant and aromatic, about 1 minute.

4. 4

   Add the chopped kimchi and cook, stirring frequently, until the cabbage softens slightly and takes on color, about 3 to 4 minutes.

5. 5

   Pour in the beef bone broth and coconut aminos, then season with fine sea salt and freshly ground black pepper.

6. 6

   Bring the liquid to a rolling boil over high heat, then reduce the heat to medium-low and simmer uncovered for 8 minutes to let the flavors meld together.

7. 7

   Ladle the hot soup evenly among four deep bowls and serve immediately.