Kimchi Stew with Beef
A Korean slow cooker kimchi stew (kimchi jjigae) made with chuck steak, served with rice.
🍳 Cook: 480 min
Ingredients
| 4 cups | 960 ml | Kimchi, cut into bite sized pieces |
| 1 kg | Chuck steak (can be substituted with other meat, e.g. pork) | |
| 2 cups | 480 ml | Water |
| 1 Tbsp | 15 ml | Minced garlic |
| 1/4 tsp | 1.3 ml | Ground black pepper |
| 2 Tbsp | 30 ml | Rice wine |
| 2 Tbsp | 30 ml | Sesame oil |
| 1 Tbsp | 15 ml | Soy sauce (reduce if using aged kimchi) |
| 1 Tbsp | 15 ml | Gochugaru (Korean chilli flakes) |
| 1 Tbsp | 15 ml | Gochujang (Korean chilli paste) |
Instructions
- Rinse the steak in cold running water to get rid of the blood. Pat it dry with kitchen paper. Cut into small chunk pieces.
- Mix the sauce ingredients in a bowl: water, minced garlic, ground black pepper, rice wine, sesame oil, soy sauce (reduce/limit if using aged kimchi), gochugaru (reduce to make it less spicy), and gochujang.
- Add all ingredients to a slow cooker in the order: 2 cups of kimchi – steak – 2 cups of kimchi – sauce. The order shouldn't really matter too much, but the steak absorbs the kimchi and seasoning better by being sandwiched.
- Set the slow cooker on low heat and cook for 8 hours. Stir a bit occasionally. (The food is ready to eat from the 5th hour; however, an additional three hours of simmering makes the kimchi and the meat even more tender.)
- Serve the stew with rice once cooked.
Notes: The chuck steak can be substituted with other kinds of meat, e.g. pork. Meat with some fat makes it more tender — fatless meat can be a bit tough. *1 Tbsp = 15 ml, 1 Cup = 250 ml.
From https://mykoreankitchen.com/slow-cooker-kimchi-stew-with-beef/