Spicy Beef and Kimchi Stew


  • 3 cups cooked rice
  • 2 tablespoons chopped scallions for garnish
  • 1 tablespoon sesame seeds, toasted, for garnish
  • 1 tablespoon sesame oil
  • 2 cups chopped jarred kimchi
  • 2 tablespoons sugar or mirin
  • 2 tablespoons low-sodium soy sauce
  • + 4 more ingredients
    • ¾ cup water
    • 1 tablespoon peeled minced fresh ginger
    • 2 large garlic cloves, minced (about 1 tablespoon)
    • 1 ½ pounds boneless chuck roast or beef tenderloin, cut into 1 ½-inch chunks

1. Turn the heat to high under a large skillet that can later be covered. Add the beef cubes a few at a time and brown well, adjusting the heat so the meat browns but does not burn and turning beef to brown on all sides; this will take about 10 minutes. Remove the meat to a plate when it is done,...

View full recipe at SpringPad


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