Recipe – Kimchi Jjigae (Kimchi Stew)

Kimchi Stew known as Kimchi Jjigae is a spicy stew made with kimchi, spices, and beef…although when I was a kid my mom made it with hot dogs and it was delicious. A popular substitute for beef is tofu in this dish.

If you don’t know what kimchi is, essentially it is fermented cabbage, however it can also be made from other vegetables with cucumber (my fav) and raddish being the most popular. Kimchi is the official superfood of South Korea and is a staple in every Korean diet.


Kimchi has numerous health benefits and is a pretty potent probiotic as well.

While not quite my  moms recipe I found inspiration for this recipe from 

Nutritional Info (estimated)

Per Serving (makes about 4)

Calories – 288
Fat – 14.9g
Protein – 25.5g
Carbs – 10.1g



  • 1 – 1.5lbs of Chuck steak
  • 4 cups of kimchi (or 1 jar if buying from the grocery store)
  • 2 cup water
  • 1 Tbsp minced garlic
  • ¼ tsp ground black pepper
  • 2 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 1 Tbsp soy sauce – reduce/limit this if you’re using aged Kimchi
  • 1.5 Tbsp gochugaru (Korean chilli powder)
  • 1 Tbsp gochujang (Korean chilli paste)

Step 1 – Cut steak into 1 inch cubes. It’s always a good day when I get to use my meat cleaver.


Step 2 – Mix water, garlic, rice vinegar, sesame oil, minced garlic, black pepper, soy sauce, chili powder (gochugaru), and chili paste (gochujang) into a bowl and whisk to blend.


Step 3 – Here is where I got a great tip from Layer your ingredients in the slow cooker. Place half the kimchi on the bottom, then place the beef, then the rest of the kimchi on top. Pour the blended mix over everything.

Step 4 – Cook on low for 5-8 hours, stir it occasionally but no need to keep messing with it.


Step 5 – Enjoy over a bit of rice or by itself. The meat should be very tender and the stew should have a nice spicy kick to it.




Training 06-28-17

While I was gone for the week our school had a big summer party and promotions for kids and adults. I got to work with our two newest black belts and our newest brown belt today in advance class. 

Techniques today were guard pull -> tomoe nage -> helicopter armbar 

It felt good to be on the mats again and I’m realizing that over the last month of so my diet has taken a back seat so I’m looking to dial it in for the back half of the year. 

Workout 06-27-17

Morning hike up into the hills of NorCal this morning. I’m actually flying back to Florida today so this is my last chance to get any incline workouts done. 

2.25 miles total and it was a steep incline. I’m sure my glutes will let me know tomorrow. 

Workout 06-23-17

Woke up at 4am this morning to finish up a paper for my masters program before today’s deadline. Then hit the local middle school track to get a quick 5K run in. 

I hate running but being on a vacation of sorts makes running the easiest way to get a workout in. It also helps keep up my cardio since I’ll be off the mats for at least another week. 

Workout 06-22-17

Workout today as a 1 mile run and then a 2 mile hike. I’m in California where you randomly find avocados on the sidewalk and everyone is freaking about about a heat wave that wil see temps in the upper 90s this week….rookies. I’m from Florida. 

What I’m never prepared for when I come out here are the hills. We just don’t have this where I’m from. Also sad to see the creeks and ponds I used to run around have all been dried up and reclaimed by nature. It’s said because they used to be a nice feature to run around and I would occasionally go fishing in the pond. 

Training 06-19-17

Had some time this morning to get in some early morning rolls. It was a good session lasting about an hours and a half. Afterwards I taught a female officer self defense class and the women in the class outstanding. Hopefully I’ve convinced a few of them to start training somewhere regularly.