Description
A classic, comforting Korean stew that balances bold, tangy fermented kimchi with savory beef and soft tofu in a rich, spicy, umami-packed broth.
Ingredients
1 pound kimchi, cut into bite-size pieces
1/4 cup kimchi brine
1/2 pound beef shoulder (or beef belly)
1/2 package of tofu (optional), sliced into 1/2-inch-thick bite-size pieces
3 green onions
1 medium onion, sliced (1 cup)
1 teaspoon kosher salt
2 teaspoons sugar
2 teaspoons gochugaru (Korean hot pepper flakes)
1 tablespoon gochujang (hot pepper paste)
1 teaspoon toasted sesame oil
2 cups of anchovy stock (or chicken or beef broth)
7 large dried anchovies, heads and guts removed
1/3 cup Korean radish (or daikon radish), sliced thinly
4 x 5-inch dried kelp
3 green onion roots
4 cups water
Instructions
First, prepare the anchovy stock. Combine the dried anchovies, sliced radish, green onion roots, and dried kelp in a pot. Add water and bring to a boil for 20 minutes over medium-high heat. Lower the heat and simmer for an additional 5 minutes, then strain.
To make the stew, place the kimchi and its brine in a shallow pot along with the beef and sliced onion. Add two diagonally sliced green onions, kosher salt, sugar, gochugaru, gochujang, and sesame oil. Pour in the anchovy stock. Cover and cook for 10 minutes over medium-high heat.
Stir to combine the seasonings, then arrange the tofu slices on top. Cover again and cook for 10 to 15 minutes over medium heat. Garnish with chopped green onion before serving hot with rice.
Notes
Use a shallow pot to ensure that the ingredients are evenly distributed and that the tofu sits nicely on top of the broth.
When selecting your tofu, firm or medium-firm varieties hold their shape best during the simmering process, though soft tofu is delicious if you prefer a melt-in-your-mouth texture.
Taste your broth before adding the final garnish. If the kimchi was particularly salty, you may want to adjust the kosher salt accordingly.
Make sure to remove the heads and guts from the dried anchovies before boiling to ensure the stock remains clean and free of bitterness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Cuisine: Korean
Nutrition
- Calories: Not specified
- Fat: Not specified
- Carbohydrates: Not specified
- Protein: Not specified