Hearty and Savory Kimchi Soybean Paste Stew with Beef
How to Make Delicious Kimchi Soybean Paste Stew (Beef and Kong Biji Jjigae)
A comforting and rich Kimchi Soybean Paste Stew, simmered with well-fermented kimchi and tender beef. This recipe brings together the savory depth of beef and the tangy kick of kimchi for a truly satisfying meal.
Stew Ingredients
- Soybean Paste (Kong Biji) 1 cup (approx. 150g) – store-bought or homemade
- Beef 100g (for stew, thinly sliced)
- Well-fermented Kimchi 1 cup (approx. 170g, finely chopped)
- Green Onion 1 stalk (chopped)
- Cheongyang Pepper 2 (chopped, adjust to spice preference)
- Water 700ml
- Soup Stock Cubes 2 (or anchovy-kelp broth)
Seasoning Ingredients
- Minced Garlic 1 Tbsp
- Ginger Syrup 1/2 tsp (or minced ginger)
- Perilla Oil 2 Tbsp
- Red Pepper Powder 1 Tbsp
- Fish Sauce or Soy Sauce 1 Tbsp (for umami)
- Cooking Wine (Mirin) 1 Tbsp (to remove beef odor)
- Minced Garlic 1 Tbsp
- Ginger Syrup 1/2 tsp (or minced ginger)
- Perilla Oil 2 Tbsp
- Red Pepper Powder 1 Tbsp
- Fish Sauce or Soy Sauce 1 Tbsp (for umami)
- Cooking Wine (Mirin) 1 Tbsp (to remove beef odor)
Cooking Instructions
Step 1
First, prepare all the ingredients for the stew. If you are using store-bought soybean paste (kong biji), choose one designated for stews for convenience. If making it from scratch, soak dried soybeans and grind them finely.
Step 2
Prepare 100g of beef, slicing it into thin strips about 0.5cm thick. This beef will add a wonderful depth of flavor to the stew.
Step 3
Finely chop 1 cup of well-fermented kimchi into small pieces, about 1cm in size, using scissors. Chopping the kimchi finely ensures it blends well with the soybean paste and is easier to eat.
Step 4
In a pot, combine 700ml of water with 2 soup stock cubes and bring to a boil to create a flavorful broth. You can also use homemade anchovy and kelp broth.
Step 5
Chop 1 green onion into bite-sized pieces. This will add a fresh aroma to the stew.
Step 6
Finely chop 2 Cheongyang peppers. Add more if you enjoy a spicier dish, or omit them if you prefer less heat.
Step 7
Heat 2 tablespoons of perilla oil in a pot over medium-low heat. Add the chopped green onion, 1 tablespoon of minced garlic, and 1/2 teaspoon of ginger syrup (or minced ginger). Sauté until fragrant, being careful not to burn the garlic and onion.
Step 8
Once the aromatics are fragrant, add the thinly sliced beef and 1 tablespoon of cooking wine. Increase the heat to high and stir-fry quickly until the beef is about 80% cooked. The cooking wine helps to tenderize the beef and remove any gamey odors.
Step 9
When the beef is mostly cooked, add the finely chopped kimchi and 1 tablespoon of red pepper powder. Stir-fry for another 2-3 minutes until the kimchi softens and the red pepper powder is well incorporated. Thoroughly sautéing the kimchi significantly deepens the stew’s savory flavor.
Step 10
Once the kimchi is well stir-fried, pour in the prepared broth (700ml) and 1 tablespoon of fish sauce (or soy sauce). Bring the stew to a rolling boil over high heat. The fish sauce or soy sauce adds a crucial layer of umami and helps season the stew.
Step 11
After the stew comes to a boil, reduce the heat to medium-low. Add the soybean paste (kong biji), breaking it up with a spoon to prevent clumps. Simmer the stew, stirring gently. Soybean paste stew is best when it has a slightly thick consistency, as the bean paste absorbs liquid. Adjust the initial water amount accordingly.
Step 12
Finally, add the chopped Cheongyang peppers and the reserved green onion. Simmer for another minute or two. Serving it in a ttukbaegi (earthenware pot) and keeping it warm enhances the experience. You can adjust the seasoning further with salted shrimp or salt if needed.
Step 13
And there you have it – a wonderfully savory Kimchi Soybean Paste Stew, enriched with beef and kimchi! Enjoy this hearty and comforting dish with a bowl of rice.
