beef + kimchi soondubu jjigae

A quick and hearty stew that’ll be sure to keep you warm this winter.

Korean food is one of my favorites because the dishes are typically “clean” and healthy. This recipe is a simple stew consisting of tofu, beef, kimchi, and some mushrooms that are currently in season.

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This recipe yields about 6-8 servings.

Ingredients

• avocado oil

• 5 cloves garlic, minced

• 1 2-inch knob of ginger, minced

• 3 scallions, chopped (white and green parts separated)

• 1/4 cup kimchi, chopped

• 1 lb thinly sliced beef brisket, cut into thirds

• 3 tbsp kimchi liquid

• 2 tbsp anchovy sauce

• 1-3 tbsp gochugaru (Korean red chili powder)

• 1/2 lb seafood mushrooms, halved

• 3 large king oyster mushrooms, halved & sliced

• 6 cups low-sodium chicken/vegetable broth (water is ok)

• 2 lb silk tofu, quartered

• Optional: red chilies, minced

Directions

1. Heat a large pot and oil it with a thin layer of the avocado oil. Add the garlic, ginger, kimchi, and white parts of scallions. Cook until scallions soften a bit.

2. Add in beef, stir, and cook for 30 seconds to lightly brown.

3. Mix in kimchi liquid, anchovy sauce and gochugaru (1-3 tbsp depending how spicy you like it). Add in mushrooms.

4. Slowly pour in broth in increments and gently stir. Bring to a boil for 5 minutes.

5. Carefully add tofu chunks, stir, and let simmer for 1-2 minutes.

6. Remove from heat and serve hot with a side of rice. Garnish with greens of scallions.