Ingredients

  • ¾ lb. Beef, thinly sliced
  • 1 tbsp. Sesame Oil
  • 2 cups Kimchi, (preferably with Napa cabbage), roughly chopped
  • ½ Onion, chopped
  • 2 cloves Garlic, finely chopped
  • 1 tbsp. Gochujang
  • 1 tbsp. Gochugaru (Korean Red Pepper Flakes)
  • 1 tbsp. Soy Sauce
  • 3 cups Water
  • ½ block Tofu, cubed
  • 2 Green Onions, chopped
Instructions

  1. Sauté the beef in 1/2 tablespoon sesame oil in a soup pot for a few minutes.
  2. Add kimchi to pot and stir-fry for about 5 minutes.
  3. Add remaining oil, onion, garlic, gochujang, gochugaru, and soy sauce, mixing to combine.
  4. Pour the water into the pot and bring to a boil. Reduce heat to a simmer.
  5. Cook for 20 to 30 minutes, adding the tofu after the first 10 minutes.
  6. Add the scallions at the very end.
  7. Serve this stew immediately after cooking, accompanied by steamed white rice.