Korean · beginner
Smoky Kimchi And Tofu Stew With Beef
A comforting, deeply flavored Korean stew combining tender halal beef, tangy aged kimchi, and silky soft tofu in a fragrant chili broth.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat toasted sesame oil in a medium saucepan over medium heat.
- 02
Add sliced beef chuck and minced garlic, sautéing for 3 minutes until meat changes color.
- 03
Add chopped kimchi and gochugaru to the pot, stirring constantly for 4 minutes to caramelize the kimchi.
- 04
Pour in the halal beef broth, kimchi juice, and low-sodium soy sauce, turning heat up to high to bring stew to a boil.
- 05
Reduce heat to medium-low, drop in soft tofu cubes and green onions, and let simmer uncovered for 10 minutes.
- 06
Ladle hot stew gently into warm bowls, taking care not to break up the soft tofu blocks, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Aromatics Blooming in Sesame Oil
Sautéing chili flakes and kimchi directly in hot oil with aromatics before adding liquid to unlock lipid-soluble flavor compounds.
Notes from the kitchen
- Use well-fermented, sour kimchi for this stew; young kimchi lacks the deep acidity needed for a robust broth.
- Handle soft tofu gently when adding it to the broth to keep large, appetizing blocks intact.
- Original home-cooking adaptation inspired by Korean; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
