Easy Kimchi Jjigae (Korean Kimchi Stew)
Ingredients
- 1 tablespoon sesame oil
- ¼ medium onion sliced
- 3 cloves garlic minced
- 8 oz thinly sliced beef
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups about 240 g kimchi, chopped
- 1 to 1 ½ tablespoons gochujang
- 2 ½ cups water
- 2 teaspoons dashi powder
- 6-8 oz mushrooms sliced
- ½ block firm tofu sliced
Instructions
- Heat sesame oil in a pot over medium heat. Add the onion and sauté for 2-3 minutes. Add the garlic and saute for another 30 seconds.
- Add the beef and season with salt and black pepper. Cook for 2-3 minutes, stirring occasionally, until browned.
- Stir in the chopped kimchi and cook for 3-5 minutes.
- Add the gochujang and stir until combined. Pour in the water and add the dashi powder. Stir well and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.
- Gently add the tofu and mushrooms. Simmer for another 5 minutes, or until the mushrooms are tender and the tofu is heated through.
- Taste and adjust the seasoning as needed. Serve with rice and enjoy!
Notes
Nutritional information is an estimate only and may vary depending on the specific ingredients, brands, and amounts used.