Beef Kimchi Jjigae

Ingredients

• Beef Chuck Roast

  350 g

  $3.43

• Fermented Napa Cabbage Kimchi

  300 g

  $2.85

• Tofu

  1 block (300 g)

  $1.90

• Gochujang (Korean Chilli Paste)

  1 tbsp

  $0.23

• Toasted Sesame Oil

  1 tbsp

  $0.14

• Garlic

  3 cloves

  $0.12

• Prepared Chicken Broth

  500 ml

  $0.95

• Soy sauce

  1 tbsp

  $0.07

• Spring onions

  2 stalks

  $0.14

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Tofu for Black beans (1:1) — Both give a soft protein that soaks up the sauce

Preparation

1. 1

   Slice the beef chuck into thin bite-sized pieces and cut the tofu into thick rectangles.

2. 2

   Heat sesame oil in a heavy-bottomed pot over medium-high heat and sear the beef for 3 minutes until browned.

3. 3

   Add the chopped kimchi and minced garlic, sautéing together with the beef for 4 minutes until kimchi softens.

4. 4

   Stir in the gochujang and soy sauce, coating the meat and cabbage evenly.

5. 5

   Pour in the chicken broth and bring to a boil, then reduce heat to medium-low and simmer gently for 15 minutes.

6. 6

   Carefully lay the sliced tofu on top of the bubbling broth and simmer for an additional 5 minutes.

7. 7

   Scatter sliced spring onions across the top and serve bubbling hot.