|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||8%|
|Total Sugars 4g|
|Vitamin C 4mg||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Korea’s national dish, kimchi, is a spicy, pickled cabbage that is served as a condiment with almost every meal. Kimchi stew (kimchi jjigae or kimchi chigae) combines kimchi with other ingredients such as beef, onions, garlic, and tofu. It is meant to be eaten slowly, and it's served bubbling hot.
Fiery, hearty, and full of flavor, kimchi jjigae (pronounced kim-chee JEE-gei) is great for cold winter days, but Koreans can eat it anytime, anywhere. It's one of the most popular stews in Korea and is featured at many meals and in traditional restaurants. There's just one thing to keep in mind when you're planning to make kimchi jjigae—it is spicy. Really, really spicy. That's why it's served with a lot of white rice, to help balance out all that heat.
Click Play to See This Spicy Kimchi Jjigae Stew Come Together
"You'd never know by tasting it that this flavorful stew is made with just a few ingredients. Spicy, funky kimchi provides the most flavor, with a bit of onion, garlic, and beef providing the rest. It's very fast to make and the warmth of the spice makes it perfect for chilly nights." —Danielle Centoni
1 tablespoon sesame oil, divided
3/4 pound beef (such as sirloin), thinly sliced
2 cups kimchi (preferably with napa cabbage), roughly chopped
1/2 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
1/2 (14-ounce) block firm tofu, cubed
2 scallions, chopped
Steamed rice, for serving, optional
Gather the ingredients.
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.
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.
Cook for 10 minutes and add the tofu.
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.
- When choosing beef for this recipe, tenderloin is best, but you also can use tougher cuts like stew beef and simmer the stew longer.
- Older kimchi will have a more pungent, richer flavor while younger kimchi may not, so use what you prefer.
- Common vegetable additions include potatoes, zucchini, and mushrooms.
- If you want a little extra bulk, consider adding glass noodles.
- 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.
How to Store
- Kimchi stew keeps well in the fridge, covered, for at least one week.
- To freeze, transfer to airtight containers or freezer bags and freeze for two to three months.
- If you intend to freeze leftovers of this stew, omit the tofu altogether or simply remove it before freezing, as it won't reheat well.