Rich and Deep Beef Brisket Kimchi Stew
How to Make a Flavorful Beef Brisket Kimchi Stew
I absolutely adore kimchi stew! After tuna and saury kimchi stews, pork kimchi stew is my favorite, so I make it quite often. I had some leftover beef brisket, and when I made kimchi stew with it, the broth itself tasted completely different. Try making this beef brisket kimchi stew for a deep and rich broth!
Ingredients- 100g beef brisket (thawed)
- 3 cups water (approx. 600ml)
- 150-200g well-fermented ripe kimchi (cut into bite-sized pieces)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- A portion of green onion (chopped)
- Kimchi brine to taste (for seasoning adjustment)
Cooking Instructions
Step 1
First, pour the desired amount of water into the pot. I added about 3 cups of water as I enjoy having plenty of broth. Then, add the beef brisket directly. I used beef brisket that I had previously portioned and thawed overnight in the refrigerator. Now, let it boil.
Step 2
Do you see this? Even just boiling water and beef brisket releases a lot of fat from the brisket. I regretted skimming off too much oil when I made beef brisket soybean paste stew before, so this time I’m leaving it in. The oil from the beef brisket provides a deep flavor. – Beef Brisket Soybean Paste Stew Recipe @6962587
Step 3
Once the oil rises to the surface and starts boiling, continue to boil for about 10 more minutes. Then, add the ripe kimchi.
Step 4
When the kimchi stew comes to a boil, add 1 tablespoon of minced garlic. I also added 1 tablespoon of gochugaru to enhance the spicy flavor and vibrant color.
Step 5
Now, continue to let it simmer. Honestly, kimchi stew seems to get tastier the longer it cooks. At this point, taste it, and if it’s a bit bland or lacking, add some kimchi brine. I tend to cook kimchi stew using only kimchi for seasoning, so I added kimchi brine and kept simmering.
Step 6
Keep boiling until the kimchi is tender. I then transferred the stew to an earthenware pot. I only moved enough for one meal into the pot, as I prefer eating it piping hot from the pot. While transferring to the pot, I also added some freshly chopped green onions.
Step 7
Beef brisket kimchi stew is complete! Serving it in an earthenware pot makes it perfect for pouring over rice. The rich broth, thanks to the oil from the beef brisket, is exceptionally delicious.
Step 8
Eating rice mixed with soy-marinated eggs and topped with this beef brisket kimchi stew was a perfect match! It was incredibly delicious. I always enjoy pork kimchi stew, but occasionally using beef brisket kimchi stew, which is so versatile, feels wonderful. And so, I enjoyed today’s dish immensely!!
