Spicy Kimchi Stew (Kimchi Jjigae or Kimchi Chigae)
This spicy kimchi jjigae (kimchi chigae) or kimchi stew is a favorite winter meal in Korea. It is best served with white rice to help balance the heat.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ¾pound beef, thinly sliced (such as sirloin)
- 1tablespoon sesame oil, divided
- 2cups kimchi (preferably with napa cabbage ), roughly chopped
- ½onion, chopped
- 2cloves garlic, finely chopped
- 1tablespoon gochujang (Korean hot pepper paste)
- 1tablespoon gochugaru (Korean chili flakes)
- 1tablespoon soy sauce
- 3cups water
- ½(14-ounce) block firm tofu , cubed
- 2scallions , chopped
- Optional: steamed rice (for serving)
Instructions
Step 1
Gather the ingredients.Step 2
Place 1/2 tablespoon of the sesame oil in a soup pot over medium-high heat; once hot, add the beef and sauté for a few minutes.Step 3
Add kimchi to the pot and stir-fry for about 5 minutes.Step 4
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.Step 5
Cook for 10 minutes and add the tofu.Step 6
Continue cooking for another 10 to 20 minutes, adding the scallions at the very end.Step 7
Serve the stew immediately, accompanied by steamed white rice if you like.