This kimchi stew (also called Kimchi-jjigae) is a spicy, umami and comforting recipe that can be completed in about 40 minutes. What makes this stew stand out is the kimchi and the spicy, salty, slightly-sweet gochujang mixed in. Check out how to make this kimchi stew below!
Kimchi Stew Ingredients
- sirloin steaks
- rice vinegar (to help tenderize the meat)
- black pepper
- canola oil (for frying)
- flour (for thickening)
- soy sauce
- green onions (as a garnish)
Kimchi is the star ingredient in this recipe, which is a Korean fermented food made with napa cabbage.
What is Gochujang? Gochujang is a thick red paste made from red pepper powder, sticky rice, fermented soybeans and salt. It is both spicy and a tad sweet, which pairs well with the sour kimchi. It gets its sweetness from the rice because as it ferments, the starch turns to sugar. It has a very strong taste and should be used in moderation. It is found in Korean markets and most supermarkets.
Choosing Your Stew Meat
Sirloin is best for this quick-cooking stew recipe because it will be tender with a short amount of cooking time. Overcook it and it will become tough. If you are wanting to cook the stew in a slow cooker, there are plenty of tougher cut beef options for your kimchi stew that need a longer time to cook.
Some tough-cut options include round cuts, brisket, short rib, oxtail, and chuck. Round cuts are lower in cost and better for slow cooking. Chuck is a popular choice because of its toughness and fat content but is more expensive.
Brisket is usually inexpensive and has a good balance of toughness and fat content. Short rib and oxtail have more fat for flavor, but both tend to be expensive, and oxtail is difficult to find in stores.
These choices of tough meat are popular in slow cooker stews because during the cooking process, the protein breaks down and this makes the meat tender and moist. On the other hand, if tender meat is cooked for a long time, it will cause the meat to turn chewy.
How to Make this Stew
- Marinate the stew meat. Marinate the cubed sirloin with the garlic, rice wine vinegar and ground black pepper for 15 minutes at room temperature.
- Brown the beef. Heat a large pot over medium-high heat and add the canola oil. Once the oil is hot, add the beef cubes and fry them for a couple of minutes to brown the outside. Add the flour and mix it around with the beef until it dissolves.
- Add kimchi. Add the kimchi, soy sauce, gochujang and water to the pot and mix it all together.
- Simmer. Bring to a boil and then reduce heat to a simmer. Simmer, uncovered, for 15 minutes.
- Serve. Garnish with the green onions and serve.
What Can You Eat With Kimchi Stew?
For an Asian side dish that will soak up all the goodness in this stew, milk bread or Korean kimchi pancakes would be a great idea. You can choose to go with standard crusty bread or these simple and quick toast points. Sourdough or rye are more of my favorites.
Mashed potatoes and rice are a common side for stew. You really can't go wrong with cornbread, biscuits, mashed potatoes, rice and green salad etc.
In this kimchi stew recipe, there are 412 calories per serving.
How Long Does it Last in the Fridge?
It should last up to 3 to 4 days if stored properly in a covered container.
Did you enjoy this easy Asian-style kimchi stew? Let me know in the comments and please share the recipe!
Kimchi Stew Recipe
- Marinate the cubed sirloin with the garlic, rice wine vinegar and ground black pepper for 15 minutes at room temperature.2 pounds sirloin steaks, ¼ cup rice vinegar, 1 teaspoon black pepper, 4 cloves garlic
- Heat a large pot over medium-high heat and add the canola oil. Once the oil is hot, add the beef cubes and fry them for a couple of minutes to brown the outside.2 tablespoons canola oil
- Add the flour and mix it around with the beef until it dissolves.¼ cup flour
- Add the kimchi, soy sauce, gochujang and water to the pot and mix it all together.1 ½ cups kimchi, 1 tablespoon soy sauce, 1 tablespoon gochujang, 2 cups water
- Bring to a boil and then reduce heat to a simmer. Simmer, uncovered, for 15 minutes.
- Garnish with the green onions and serve.
- This stew should last up to 3 to 4 days if stored properly in a covered container.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Find dinner recipes here!