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.

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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
  1. Stir-fry the beef/pork, onion, kimchi and garlic in gochugaru and sesame oil in a pot on medium heat for about 6 minutes.
  2. 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.
  3. Mix in the miso paste slowly. Be patient and ensure that the miso is properly mixed into the soup.
  4. Crack in an egg (optional) and scoop everything into a bowl to serve.

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