Kimchi Jjigae Soup with Beef

Jjigae beef and kimchi stew

  • serves 6
  • Easy

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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Ingredients

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

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...

Fish Stew Recipe with Prawns and Potato

Nutritional Information

  • Kcals 288
  • Fat 15.7g
  • Saturates 5.2g
  • Carbs 7.2g
  • Sugars 4.8g
  • Fibre 2.9g
  • Protein 28g
  • Salt 1.1g
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