We are lucky to have a Korean sister-in-law who makes the most amazing kimchi we have ever tasted. Knowing how much we love her kimchi, she gave us 2 huge tubs of it recently. Those glorious tubs were put to excellent use.
Fuelled by our weakness for Korean food, we made Kimchi Beef Stew (Jjigae) with her home-made kimchi. It was duly approved by our sister-in-law.
If you are keen to try our sister-in-law’s kimchi, send us an email or PM us on Facebook.
Like us on Facebook for more recipes and updates!
Makes 5 to 6 generous servings
- 1.5 to 2 cups of kimchi, chopped and with kimchi juice squeezed out
- 250ml kimchi juice
- 1 to 2 tbsps of gochugaru (Korean red pepper mix) – depending on how much spcie you can take
- 400g beef/pork, cut into bite-sized chunks
- 200g enoki mushrooms
- 1 onion, sliced
- 4 cloves of garlic, minced/crushed
- 200g to 300g tofu
- 400ml beef stock
- 2 tbsps miso paste
- 1 tbsp sesame oil
- 600ml water
- Optional: 200g soya bean sprouts
- Optional: 8 dried scallops
- Optional: 1 tbsp dried wolfberries
- Optional: 1 egg per serving
- Stir-fry the beef/pork, onion, kimchi and garlic in gochugaru and sesame oil in a pot on medium heat for about 6 minutes.
- Add the kimchi juice, beef stock, water, enoki mushrooms, and tofu. Optional: Add the soya bean sprouts, dried scallops and wolfberries. Bring everything to a boil, then let it simmer.
- Mix in the miso paste slowly. Be patient and ensure that the miso is properly mixed into the soup.
- Crack in an egg (optional) and scoop everything into a bowl to serve.