Korean Kimchi Beef
Tofu Stew (Kimchi Jjigae)

A comforting and healthy Korean classic. This spicy, tangy Kimchi Beef and Tofu Stew delivers deep flavors and satisfying textures without the heavy calories.

Ingredients

• 1 cup aged kimchi
• 150 g marinated beef
• 1 block firm or silken tofu
• 1 king oyster mushroom
• 1 handful enoki mushrooms
• 1/2 zucchini
• 1 handful fresh bean sprouts
• 1/2 red onion
• 2 green onions
• 1 tbsp minced garlic
• 2 green chilies
• 1 egg
• 1 tbsp low-fat Korean chili sauce (gochujang)
• 1 tbsp Korean chili powder (gochugaru)
• 1 tbsp light soy sauce
• 2 cups water

Instructions

1. 1Sauté the aromatics

   

   Place the chopped red onion, green onion, and minced garlic into a pot over medium heat. Sauté the aromatics until they are fragrant and lightly softened, forming the flavor base for the stew.

   Tip: Do not brown the garlic too deeply to avoid bitterness; just cook until the raw smell disappears.
2. 2Stir-fry the kimchi

   

   Add the kimchi to the pot with the sautéed aromatics. Stir-fry everything together for a few minutes until the kimchi becomes slightly softened and develops a rich aroma.

   Tip: Stir-frying kimchi helps intensify its flavor and deepens the base of the stew.
3. 3Add water and simmer

   

   Pour water into the pot over the stir-fried kimchi and aromatics. Bring the liquid to a gentle boil, creating the broth for your kimchi stew.

   Tip: Using a dash of stock instead of water can add even more depth if desired.
4. 4Add the tofu

   

   Cut a block of fresh tofu into cubes and carefully add them to the simmering broth. Let the tofu cook until it absorbs the spicy flavors of the stew.

   Tip: Be gentle when adding the tofu to ensure it stays in cubes and doesnt break apart.
5. 5Add vegetables

   

   Incorporate the sliced king oyster mushrooms and chopped green chilies into the bubbling stew. These ingredients will add texture and a pleasant heat to the dish.

   Tip: Add the mushrooms early enough to cook through but late enough to retain a slightly firm texture.
6. 6Season the stew

   

   Pour the prepared spicy sauce mixture—containing Korean chili sauce, Korean chili powder, and light soy sauce—into the boiling stew. Stir well to combine all the flavors.

   Tip: Adjust the chili powder to your preference for color and heat level.
7. 7Add marinated beef

   

   Add the marinated beef pieces into the simmering stew. Stir gently to ensure the meat is evenly distributed and submerged in the flavorful kimchi broth, allowing it to cook through.

   Tip: Do not overcook the beef to ensure it remains tender and juicy within the stew.
8. 8Add fresh bean sprouts

   

   Add a generous handful of fresh bean sprouts into the pot. Use chopsticks to stir them into the stew, ensuring they are well incorporated with the other ingredients.

   Tip: Adding sprouts at the end keeps them slightly crisp, providing a great texture contrast to the soft tofu.
9. 9Add the egg

   

   Carefully crack a fresh, raw egg directly into the center of the bubbling stew. Let it poach in the hot broth until the white is set but the yolk remains slightly runny for a creamy finish.

   Tip: Keep the heat at a steady simmer so the egg poaches perfectly without breaking apart too quickly.

Storage & Reheating

Burn It Off

Frequently Asked Questions