Kimchi stew with rice

Published September 6, 2014 by Ninik Becker

kimchi stew with rice

When my husband was on duty in Suwon, South Korea, he was invited to eat by a Korean colleague to his home. His wife has presented a pot of red sauce dish that simmering on a portable stove in the dining table. Kimchi stew.

Since then he likes this dish, he even sent an email to colleague to share his wife’s recipe. Email response followed by a package of Korean miso and Korean chili paste. Wow ! Thank you to the Kim family, for their kindness.

Original recipe using pork belly, I use lean beef and beef balls.

Ingredients:

  • 200 g lean beef, cut bite-size
  • 200 g beef balls
  • 1 block tofu, cut bite-size cube
  • 2 cups Kimchi, cut about 1 inch size
  • 1/2 cup of kimchi juice
  • shiitake mushroom (I didn’t use)
  • about 3 cups of water

Seasoning:

  • 1 tsp sesame oil
  • 1 tsp Korean chili powder
  • 1 tsp Korean chili paste
  • 2 tbsp fish sauce
  • 1 tsp Korean miso, dissolve with 2 tbsp water, set aside.
  • 2 tsp minced garlic
  • 2 spring onion, separate white and green, cut diagonal.

In a pot over medium high heat, drop sesame oil. Add beef, chili paste, chili powder, garlic and white spring onion. Stir until beef almost cooked.

Add kimchi, kimchi juice, beef balls and about 3 cups of water. Bring to boil. Add tofu and mushroom if using. Let it bubbling for about 5 minutes

Lower the heat, add fish sauce and dissolved miso. Stir to combine. Sprinkle green onion over it.

beef kimchi

Serve with rice while still hot. Serving could be using shallow plate (like mine) or earthenware pot and separate bowl of rice.

kimchi with rice

 

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