Kimchi Stew Recipe

This kimchi stew is a spicy, umami and comforting recipe that can be completed in about 40 minutes.

Course Main Course

Cuisine American, Korean

Keyword kimchi

Prep Time 10

Cook Time 17

Marinating Time 15

Total Time 42

Servings

Calories 412kcal

Marinate the cubed sirloin with the garlic, rice wine vinegar and ground black pepper for 15 minutes at room temperature.
2 pounds sirloin steaks, 1/4 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.
1/4 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.