Fermented Kimchi and Beef Stew

Korean · Autumn · 240 min · Serves 6 · By Lesapor Test Kitchen

This Korean beef stew infused with homemade kimchi is a fantastic make-ahead meal. The deep flavors of the kimchi meld perfectly with tender beef, offering a comforting dish that warms the soul during autumn months. Preparing the kimchi in advance allows the flavors to develop, making the stew rich and aromatic.

Ingredients

• 1 1/2 pounds beef chuck, cut into 2 inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 cups homemade kimchi, chopped
• 4 cups beef broth
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons sugar
• 2 medium carrots, cut into 1 inch pieces
• 2 green onions, sliced
• Flaky sea salt, to taste
• Black pepper, to taste

Method

1. In a large pot, heat vegetable oil over medium-high heat. Add the beef cubes in batches, searing each side until browned. Remove and set aside.
2. In the same pot, add sliced onions and minced garlic. Sauté until the onions are translucent and soft.
3. Return the beef to the pot. Add homemade kimchi, beef broth, gochujang, soy sauce, sesame oil, and sugar. Stir well to combine.
4. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally.
5. Add the carrots and continue simmering for another hour until both the beef and carrots are tender.
6. Adjust seasoning with flaky sea salt and black pepper to taste. Stir in sliced green onions just before serving.