Beef Brisket Kimchi Stew (Chadolbagi Kimchi Jjigae)
The Golden Recipe for Delicious Kimchi Stew, Anytime!
The deep umami of well-fermented aged kimchi unlocks a variety of delicious dishes. Kimchi stew is not only a staple in Korean home cooking but also a go-to comfort meal for those living alone, thanks to its simple yet satisfying nature. Today, we’re going to elevate our kimchi stew by adding savory beef brisket for a richer and more luxurious flavor. We’ll start by gently sautéing onions and green onions to mellow out the kimchi’s tanginess, then add chili powder for a pleasant heat. Finally, we’ll combine all the ingredients to create a truly delightful stew. This is an easy-to-follow recipe that guarantees a delicious outcome. Shall we start cooking together?
Main Ingredients- Aged Kimchi 200g
- Beef Brisket (Chadolbagi) 150g
- Onion 1/2 medium
- Green Onion 1 stalk
- Korean Green Chili Pepper 1 (optional)
- Firm Tofu 1/2 block
Cooking Instructions
Step 1
First, cut the green onion lengthwise into 2-4 sections depending on its size, and then chop it into approximately 4cm pieces. Finely chop some of the green parts to use as a garnish later. Slice the onion into thin strips about 0.7cm thick. If using, thinly slice the Korean green chili pepper to a similar thickness. If you prefer a milder stew, you can omit the chili pepper.
Step 2
Heat a pot over high heat for 3 minutes, then reduce the heat to medium. Add 1 tablespoon of cooking oil, then add the sliced green onions and onions. Sauté for about 5 minutes until the onions become translucent and release their natural sweetness. This step helps to mellow the kimchi’s sourness and adds a wonderful depth of flavor to the stew.
Step 3
Now, add 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, and 1.5 tablespoons of red chili powder. Continue to sauté for another 5 minutes. This process enhances the aroma of the seasonings and removes any powdery texture from the chili powder. Be sure to stir constantly to prevent the mixture from sticking to the bottom of the pot.
Step 4
Pour in 600mL of water and add about 200g of your aged kimchi. This is roughly a generous handful. It’s crucial to add about 6 tablespoons of the kimchi juice as well to bring out the deep, savory flavor of the kimchi. Bring the stew to a boil, then let it simmer over medium heat for about 10 minutes, or until the kimchi becomes tender and slightly translucent. This allows the kimchi flavor to fully infuse the broth.
Step 5
Once the kimchi is tender, add the beef brisket, sliced green chili pepper, firm tofu, and 1 tablespoon of minced garlic. Bring the stew back to a rolling boil.
Step 6
Ladle the hearty kimchi stew into bowls. Garnish generously with the finely chopped green onion you set aside earlier. Your delicious and robust beef brisket kimchi stew is now ready!
Step 7
Today, we’ve made a truly satisfying beef brisket kimchi stew. If you usually make kimchi stew with pork or canned tuna, why not try this version with beef brisket for a delightful change? Enjoy your meal! 🙂
