Kimchi Jjigae

When choosing beef for this recipe, tenderloin is best, but you also can use tougher cuts like stew beef and simmer the stew longer. Common vegetable additions include potatoes, zucchini, and mushrooms. This recipe calls for using beef, but you can also incorporate pork or canned tuna. The types of pork that work best are bacon, pork belly, or Spam—just halve or omit the oil. If you’re using canned tuna, add it along with the onion and garlic.

https://www.thespruceeats.com/spicy-kimchi-stew-kimchi-jjigae-2118939

Ingredients

  • 1 tablespoon sesame oil, divided

  • 250g beef (such as sirloin), thinly sliced

  • 2 cups kimchi (preferably with napa cabbage), roughly chopped

  • ½ medium onion, chopped

  • 2 cloves garlic, finely chopped

  • 1 tablespoon gochujang, or Korean hot pepper paste

  • 1 tablespoon gochugaru, or Korean red chile flakes

  • 1 tablespoon soy sauce

  • 3 cups water

  • ½ (14-ounce) block firm tofu, cubed

  • 2 scallions, chopped

  • Steamed rice, for serving, optional

Directions

  • Place ½ tablespoon of the sesame oil in a soup pot over medium-high heat; once hot, add the beef and sauté for a few minutes.

  • Add kimchi to the pot and stir-fry for about 5 minutes.

  • Add the remaining oil, onion, garlic, gochujang, gochugaru, and soy sauce, mixing to combine. Pour the water into the pot and bring to a boil. Reduce the heat to a simmer for 10 minutes.

  • Start rice cooking.

  • Add tofu to stew and continue cooking for another 10 to 20 minutes, adding the scallions at the very end.

  • Serve the stew immediately, accompanied by steamed white rice if you like.