How to make Kimchi Beef Stew (Jjigae) with Our Recipe

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.

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Makes 5 to 6 generous servings

Ingredients

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

Method

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.