Rich and Deep Beef Kimchi Stew
Rich and Deep Beef Kimchi Stew
Introducing a Recipe for Savory and Spicy Beef Kimchi Stew!
I made a hearty beef kimchi stew using some stewing beef that was left forgotten in the freezer. It’s a fantastic way to elevate simple ingredients into a satisfying meal.
Stew Ingredients- 1/2 head of well-fermented kimchi, chopped into bite-sized pieces
- 200g stewing beef
- 1/2 onion, thinly sliced
- 2 chili peppers (such as Korean Cheongyang or red chili), thinly sliced diagonally
Seasoning and Additional Ingredients- A little olive oil (for sautéing kimchi)
- 1 Tbsp apple cider vinegar (for enhanced flavor!)
- A pinch of salt (for taste adjustment, optional)
- A pinch of black pepper (to remove gamey odor and add aroma)
- 1/2 Tbsp mirin or cooking wine (to tenderize beef and remove odor)
- 1/4 Tbsp oyster sauce (for added umami)
- 1 Tbsp gochujang (Korean chili paste, for spiciness and depth)
- 1 Tbsp dried anchovy powder (for a clear, refreshing broth)
- 1 Tbsp minced garlic (for enhanced flavor)
- A little olive oil (for sautéing kimchi)
- 1 Tbsp apple cider vinegar (for enhanced flavor!)
- A pinch of salt (for taste adjustment, optional)
- A pinch of black pepper (to remove gamey odor and add aroma)
- 1/2 Tbsp mirin or cooking wine (to tenderize beef and remove odor)
- 1/4 Tbsp oyster sauce (for added umami)
- 1 Tbsp gochujang (Korean chili paste, for spiciness and depth)
- 1 Tbsp dried anchovy powder (for a clear, refreshing broth)
- 1 Tbsp minced garlic (for enhanced flavor)
Cooking Instructions
Step 1
Gently pat dry the thawed stewing beef with paper towels to remove excess moisture. Place the beef in a pot and marinate with 1/2 Tbsp of mirin and 1/4 Tbsp of oyster sauce to enhance flavor and reduce any gamey odors.
Step 2
Add a small amount of water (about 1/4 cup) to the marinated beef and stir-fry over medium heat for about 10 minutes. The beef will turn brown, releasing its delicious juices.
Step 3
While the beef is cooking, place the chopped kimchi in a pan with a little olive oil. Sauté over medium heat for 5 minutes until lightly browned and fragrant. This process mellows the kimchi’s sharpness and brings out its sweet, savory notes.
Step 4
Transfer the sautéed kimchi to the pot with the beef. Add enough water to cover the ingredients generously. Stir in 1 Tbsp of dried anchovy powder for a clear and refreshing broth base, and bring to a boil over high heat for about 10 minutes. This allows the flavors of the kimchi to infuse beautifully into the broth.
Step 5
Once the stew begins to boil, stir in 1 Tbsp of gochujang (Korean chili paste). Dissolve it completely without any lumps to achieve a rich, spicy flavor and a beautiful reddish hue.
Step 6
Add the sliced onions to the stew and continue to cook. The natural sweetness of the onions will help balance the flavors of the stew.
Step 7
Stir in 1 Tbsp of minced garlic to further enhance the aromatic depth of the stew. The garlic fragrance will make the stew even more appetizing.
Step 8
After simmering for another 10 minutes, add 1 Tbsp of apple cider vinegar for a bright, tangy note and a pinch of black pepper. Finally, add the diagonally sliced chili peppers and simmer over medium heat for about 5 more minutes, allowing the chilies to infuse their pleasant heat into the broth.
Step 9
During the simmering process, sprinkle in 1 Tbsp of grated Parmesan cheese. The nutty and slightly salty notes of the Parmesan cheese surprisingly complement the kimchi stew, adding an extra layer of flavor!
Step 10
After 5 minutes, turn off the heat. Ladle the delicious, steaming stew into bowls. Are you ready to finish a bowl of rice with this amazing stew?
