Ground Beef Kimchi Jjigae (Soegogi Kimchi Jjigae)
A kimchi stew made with ground beef instead of the more traditional pork belly or spam.
Ingredients
- 1/2 lbground beef
- 1 1/2 cupskimchi, chopped, well-fermented
- 2-3 tbspkimchi juice
- 1 tbspgochugaru
- 1 tbspgochujang
- 1 tspminced garlic
- 1/2 onion, sliced
- 1 tbspsesame oil
- 2 1/4 cupswater or broth
- 1 tspsoy sauce (optional)
- 1 tspsugar (optional)
- 1/2 blockfirm tofu, cubed
- 2 scallions, sliced
- cooked rice, to serve
Instructions
- 1
Heat sesame oil over medium. Add beef, break it up, brown 3-4 min.
04:00 - 2
Add garlic and onion, cook 1-2 min.
02:00 - 3
Stir in gochugaru and gochujang, bloom 30 sec.
- 4
Add kimchi and its juice, stir-fry 2-3 min.
03:00 - 5
Add water/broth, boil, then simmer uncovered 15-18 min.
18:00 - 6
Taste; add soy sauce/sugar if needed to balance.
- 7
Add tofu in the last 5 min, stir gently.
05:00 - 8
Top with scallions, serve with rice.
Notes
Traditional kimchi-jjigae is usually pork belly, spam, or sliced beef — this is the ground beef (다진 소고기) variation. Photo: "Korean stew-Kimchi jjigae-05" by Alan Chan, CC BY-SA (https://commons.wikimedia.org/wiki/File:Korean_stew-Kimchi_jjigae-05.jpg).
Your notes for this recipe live here — saved on this device.