Rich Kimchi Jjigae (Kimchi Stew) with Beef Brisket
A rich kimchi stew made by stir-frying aged sour kimchi in beef brisket fat and simmering it with anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
The savory fat rendered from beef brisket is used to stir-fry aged sour kimchi, bringing out a deep flavor. Simmered gently with anchovy broth and kimchi juice, it makes a wonderful centerpiece for dinner.
- Servings
- 3–4 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Beef brisket100 g (1 tbsp)
- Aged sour kimchi (or aged kimchi (mugeonji))200 g
- Anchovy broth3 1/2 cups
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1/2 tbsp
- Salted fermented shrimp (saeujeot)1/2 tbsp
- Tuna extract sauce (chamchi-aek)1/2 tbsp
- Ground black peppera little
- Because beef brisket is fatty, I kept the portion small.
Steps
Prepare the ingredients
I prepared beef brisket, keeping the portion small because it is fatty.
You will need aged sour kimchi, tofu, onion, large green onion (daepa), Cheongyang chili pepper (hot green chili), 1/2 cup of kimchi juice, and 3 1/2 cups of anchovy broth.
Slice the ingredients
Shake off the seasonings from the kimchi and cut it into bite-sized lengths, and cut the beef brisket to a similar size as the kimchi.
Cut the tofu and onion thickly into similar sizes, and slice the green onion and Cheongyang chili pepper diagonally.
Stir-fry the kimchi and meat
Since fat renders well from beef brisket, I did not add any other oil.
Add 1 tbsp of mirin (cooking rice wine) and stir-fry thoroughly until the kimchi softens and the meat is fully cooked.
Simmer
Pour in 1/2 cup of kimchi juice and 3 1/2 cups of anchovy broth, and once it comes to a bubbling boil...
Add 1/2 tbsp of minced garlic, 1 tbsp of gochugaru (Korean chili flakes), and 1/2 tbsp of salted fermented shrimp (saeujeot).
Simmer gently over low heat for about 10 minutes, then add the tofu and onion and cook until done...
Taste it, and since it was a bit mild, season with 1/2 tbsp of tuna extract sauce (chamchi-aek). Finish by adding the green onion, Cheongyang chili pepper, and a little ground black pepper, boiling briefly to bring out the aroma.
Finish
No matter what you cook in it, delicious kimchi stew is always welcome.
With this kimchi stew, you can empty a bowl of rice with no other side dishes, making meal prep so effortless.
Ppunwife's tips
- Since fat renders well from beef brisket, I did not add any other oil.
FAQ
Do I need to add cooking oil when stir-frying the kimchi and meat?
Beef brisket renders plenty of fat on its own, so it is fine to stir-fry without adding any extra oil.
What should I use to adjust the seasoning after simmering?
If the broth tastes too mild after the basic seasonings, add half a tablespoon of tuna extract sauce to adjust the seasoning.
Can I substitute plain water if I do not have anchovy broth? AI-generated
Generally, you can substitute plain water or water with a dissolved store-bought broth tablet.
