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.
- Serves: 4 persons
- 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)
Step 1Gather the ingredients.
Step 2Place 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 3Add kimchi to the pot and stir-fry for about 5 minutes.
Step 4Add 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 5Cook for 10 minutes and add the tofu.
Step 6Continue cooking for another 10 to 20 minutes, adding the scallions at the very end.
Step 7Serve the stew immediately, accompanied by steamed white rice if you like.