Kimchi Jigae (Korean Kimchi Stew)
GUT CHECK: have you had your fermented foods today? If not, head on down to Oliver’s where, this week, we’re celebrating all things fermentation! Enjoy perfectly aged deals on your favorite probiotic foods, like Wildbrine’s deliciously live Kimchi and Sauerkraut for just $3.99 each or refreshingly fermented beverages from Biotic for only $2.49(+CRV). Fermented foods are a great way to keep your body’s natural micro-biome healthy and thriving, though it helps that they’re darn tasty too! A traditional Korean dish, the aptly named Kimchi Jigae is bursting with plenty of this spicy cabbage ferment, chunks of tender of Choice beef, and succulent veggies. We’ve substituted for some of the harder-to-find ingredients, but it’s still just as delicious as if your halmeoni made it (that’s Korean for grandma); just serve it with a bowl of white rice (and some extra kimchi) for an intensely flavorful, deliciously spicy meal any time!
*Prices valid through 2/2/21.
- Serves: 2-4 Servings
- Prep Time: 20-30 minutes
- Cook Time: 20 minutes
Ingredients
- 1 c. Wildbrine Korean Kimchi, lightly drained
- 1 lb. Choice Rib Eye Steak, cut into 1 inch cubes
- 2 packets Instant Dashi Stock
- 1/2 Yellow Onion, thinly sliced
- 1 Leek (white part only), cleaned & chopped
- Meiji Mushrooms, cleaned & trimmed (optional)
- 2 (6 inch) pieces Daikon Radish, peeled & cut into chunks
- 1/4 c. Gochugaru OR 1 tbsp. Smoked Paprika+1 tbsp. Red Pepper Flakes+2 tbsp. Cayenne Pepper
- 1 tbsp. Mirin Rice Wine or Sherry
- 2 slices American Cheese
- 2 tbsp. Sesame Oil
- 2 tbsp. Soy Sauce
- 3 Green Onions, finely chopped
- Steamed White Rice (for serving)
- 1 tbsp. Vegetable Oil
Instructions
Heat a large Dutch oven or a traditional Korean earthenware pot on medium-high until hot, then add vegetable oil. When oil is hot but not yet smoking, add cubed steak and sear on all sides; remove from pot and drain on a plate lined with paper towels. Add onion and leek to pot and fry until slightly softened, then add drained kimchi.
Stir-fry until kimchi has softened slightly, then return meat to pan with daikon radish and about 4 cups of cold water water. Stir in dashi powder, then raise heat to high and bring to a boil. While soup heats, combine gochugaru or spice mix with sesame oil to form a paste; stir into soup with soy sauce and mirin, then continue cooking for 20 minutes or until daikon is soft. In the last 10 minutes of cooking, add Meiji mushrooms and green onion. Serve immediately over or with a side of freshly steamed white rice.
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