Spicy Kimchi Stew (Kimchi Jjigae or Kimchi Chigae)

Name: Spicy Kimchi Stew (Kimchi Jjigae or Kimchi Chigae)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian,Korean
Ingredients: 1 tablespoon sesame oil, divided; 3/4 pound beef (such as sirloin), thinly sliced; 2 cups kimchi (preferably with napa cabbage), roughly chopped; 1/2 medium onion, chopped; 2 cloves garlic, finely chopped; 1 tablespoon gochujang, or Korean hot pepper paste; 1 tablespoon gochugaru, or Korean red chile flakes; 1 tablespoon soy sauce; 3 cups water; 1/2 (14-ounce) block firm tofu, cubed; 2 scallions, chopped; Steamed rice, for serving, optional

A spicy kimchi stew, a beloved Korean winter dish, pairs well with white rice to temper its heat.

⭐ 4.2 (129 reviews) Prep: 10 minCook: 25 minTotal: 35 minYields: 4 servings

Category Tags:

Dinner Lunch Soup

Cuisine Tags:

Asian Korean

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Heat 1/2 tablespoon sesame oil in a soup pot over medium-high heat, then sauté the beef for a few minutes.
Add kimchi and stir-fry for 5 minutes.
Stir in the remaining oil, onion, garlic, gochujang, gochugaru, and soy sauce. Pour in the water, bring to a boil, then reduce heat to a simmer.
Simmer for 10 minutes, then add the tofu.
Continue simmering for 10 to 20 minutes, adding scallions at the end.
Serve immediately, optionally with steamed white rice.

Nutritional Info (per serving)

Calories: 316 kcal

Carbohydrate: 8 g

Cholesterol: 78 mg

Fiber: 2 g

Protein: 30 g

Saturated Fat: 6 g

Sodium: 875 mg

Sugar: 4 g

Fat: 19 g

Unsaturated Fat: 0 g