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 MyKoreanKitchen.com
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 mykoreankitchen.com. 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.