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This Man's Cook's Gochujang-Seasoned Beef and Kimchi Stew

A rich and savory stew made by stir-frying fresh kimchi in the fragrant oil of beef, then simmering it with dried anchovy broth and seasonings until thick and hearty.

Ingredients needed 2 servings

Recipe

Cooking tips

  • If you don’t have beef brisket, you can substitute with ribeye or short ribs—still achieving a rich, fatty flavor.
  • When stir-frying the kimchi, press it gently against the pan bottom over high heat to enhance its depth of flavor.
  • Adding a small amount of beef dashi improves the umami depth, even with store-bought kimchi.

Recommended for

  • Those who love the harmonious umami of rich beef fat and tangy fresh kimchi.
  • Fans of hearty, thick-textured stews with glass noodles and a satisfyingly chewy consistency.
  • People looking to elevate their kimchi stew beyond the ordinary with a standout meat side dish.

Shop ingredients on Coupang(Ad)

beef brisketfresh kimchiglass noodlesgreen oniononiongochujangdoenjangsoy saucebeef dashigarlicred pepper powder

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