Kimchi Jjigae Soup with Beef

Jjigae beef and kimchi stew

Name: Jjigae beef and kimchi stew
Total time: 4 h
Yield: Serves 6
Ingredients: 2 tbsp vegetable oil; 750g beef shin cubed and seasoned really well; 200g kimchi roughly chopped, plus extra to serve; 1 onion sliced; 3 cloves garlic finely chopped; 1 carrot cut into chunky pieces; ½ mooli cut into 4cm cubes; 1 tbsp gochujang (see notes below); 1 tbsp gochugaru (see notes below); 170g pack exotic mushroom mix; 1 tbsp soy sauce; 2 spring onions finely sliced; 1 tbsp sesame seeds toasted

Published: September 20, 2018 at 4:01 PM

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Serves 6

Easy

Total time: 4 hrs

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Check out our easy kimchi soup recipe with beef shin, gochugaru (Korean chilli flakes) and gochujang - a fermented Korean chilli paste. This easy one-pot may take some time, but it makes the perfect winter warming dish

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Alternatives

Complete the dish

Try this beef and kimchi stew, then check out our kimchi jeon (spicy kimchi pancakes), kimchi noodles, kimchi pancakes, baked kimchi fried rice and kimchi grilled cheese toastie. Want to make your own version of this fermented cabbage? Follow our easy recipe for homemade kimchi.

Looking for more stew recipes? Check out our beef stifado, beef bourguignon, beef and Guinness stew, slow cooker beef stew, beef goulash and plenty more.

Ingredients

Nutrition

2 tbsp vegetable oil
750g beef shin

cubed and seasoned really well
200g kimchi

roughly chopped, plus extra to serve
1 onion

sliced
3 cloves garlic

finely chopped
1 carrot

cut into chunky pieces
½ mooli

cut into 4cm cubes
1 tbsp gochujang

(see notes below)
1 tbsp gochugaru

(see notes below)
170g pack exotic mushroom mix
1 tbsp soy sauce
2 spring onions

finely sliced
1 tbsp sesame seeds

toasted

Nutrition: per serving

kcal288
fat15.7g
saturates5.2g
carbs7.2g
sugars4.8g
fibre2.9g
protein28g
salt1.1g

Method

step 1

Heat 1 tbsp of the vegetable oil in a casserole and brown the beef, in batches, until golden all over, then remove onto a plate. Add the remaining oil and stir-fry the kimchi, onion, garlic, carrot and mooli for 5 minutes, then add the gochujang and gochugaru, and continue to cook for another 2 minutes. Tip the beef back in, including any juices, top up with 750ml of water and bring to the boil. Put on a lid, turn down to a gentle simmer and cook for 2 hours. Remove the lid, add the mushrooms and cook for another 1 hour until the sauce has reduced slightly and the beef is meltingly tender. Season with the soy sauce and sprinkle with spring onions and sesame seeds. Serve with white rice and extra kimchi, if you like.

Gochujang is a fermented Korean chilli paste, and gochugaru are Korean chilli flakes – both are available from large supermarkets and Asian supermarkets.

Want an easy winter warming recipe? Check out more of our best stew recipes here...

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