Korean Beef Kimchi Stew Recipe for a Cozy Meal

Korean beef kimchi stew is a bubbling, savory-spicy stew made with beef, fermented kimchi, broth, and tofu, usually served hot with rice. This home-style version borrows the comforting spirit of kimchi jjigae, a Korean stew with many family and regional variations, and uses chuck for a rich broth and tender bites. Tangy, well-aged kimchi does much of the seasoning, while a little kimchi brine brings its flavor through the pot.

Ingredients

12 oz (340 g) beef chuck, cut into ½-inch (1.25 cm) cubes
1 tablespoon (15 ml) neutral cooking oil, such as canola
½ medium yellow onion, thinly sliced, about ¾ cup (75 g)
4 garlic cloves, minced, about 1 tablespoon (12 g)
2 cups (300 g) napa cabbage kimchi, roughly chopped; use well-fermented kimchi if available
½ cup (120 ml) kimchi brine, taken from the kimchi jar
4 cups (960 ml) low-sodium beef broth
1 tablespoon (16 g) gochujang (Korean red chili paste)
1 teaspoon (2 g) gochugaru (Korean chili flakes), or more to taste
1 tablespoon (15 ml) soy sauce
1 teaspoon (4 g) granulated sugar
8 oz (225 g) firm tofu, cut into ½-inch (1.25 cm) pieces
2 scallions, thinly sliced, about ¼ cup (25 g)
1 teaspoon (5 ml) toasted sesame oil
Cooked short-grain rice, for serving (about 3 cups or 570 g cooked)

Instructions

Prepare the ingredients. Cut the chuck into even ½-inch cubes so they cook at a similar rate. Slice the onion and scallions, mince the garlic, chop the kimchi, and cut the tofu. Keep the kimchi brine; it adds acidity and seasoning. If your kimchi is very salty, start with only ¼ cup (60 ml) brine and add more near the end if needed.
Brown the beef. Set a heavy pot or Dutch oven over medium-high heat and add the oil. When it shimmers, add the beef in a single layer, working in batches if the pot is crowded. Brown for 5 minutes, turning the pieces so they pick up color on more than one side. They do not need to cook through yet. Transfer them to a plate if the pot is too full to make room for the next step.
Start the broth. Add the onion to the pot and cook for about 2 minutes, stirring and scraping up browned bits. Stir in the garlic, gochujang, gochugaru, soy sauce, and sugar for 30 seconds, just until fragrant. Add the chopped kimchi and stir for 2 minutes to coat it in the seasoning. Return the beef and any collected juices to the pot.
Simmer until the beef is tender. Pour in the beef broth and kimchi brine, then bring the liquid to a gentle boil. Lower the heat so the stew simmers steadily, cover the pot with the lid slightly ajar, and cook for 50 minutes. Stir once or twice and check that the bottom is not catching. Keep the simmer gentle rather than vigorous; a hard boil can make the broth evaporate quickly without making the beef tender sooner.
Check the beef temperature. Test a large cube with an instant-read food thermometer. Whole cuts of beef must reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. When the beef has reached that temperature, take the pot off the heat and leave the beef in the hot broth for 3 minutes. The small cubes should be tender; if they are still firm, return the pot to a gentle simmer and cook a little longer before proceeding.
Finish with tofu. Return the pot to low heat. Add the tofu and simmer gently for 5 minutes, turning the pieces carefully once so they warm through without breaking. Taste the broth. Add a splash more kimchi brine for tang, a little water or broth if it is too intense, or more gochugaru for heat. Stir in the sesame oil and most of the scallions.
Serve hot. Ladle the stew into bowls and scatter the remaining scallions over the top. Serve right away with hot rice. The broth should taste savory, tangy, and gently spicy, with enough liquid to spoon over the rice.

Tips

Choose kimchi with some age. Well-fermented kimchi has a pronounced tang that holds up in a stew. Fresh, mild kimchi still works, but the broth may taste less rounded; add a little extra brine or let the chopped kimchi cook for an extra minute or two before adding the liquid.
Use the brine gradually. Kimchi, kimchi brine, broth, and soy sauce all bring salt. If your broth is not low-sodium or your kimchi tastes especially salty, begin with less brine and wait until the stew is finished before adding any salt.
Keep tofu intact. Firm or medium-firm tofu is easiest to handle here. Add it near the end and stir gently; adding it with the beef can leave you with broken pieces after a long simmer. Soft tofu is also possible, but spoon it into bowls carefully because it breaks more readily.
Adjust heat at the table. Gochugaru gives a clean chili warmth, while gochujang adds both heat and a deeper, slightly sweet fermented flavor. Start with the listed amounts, then serve extra chili flakes separately rather than making the whole pot too hot for everyone.

Serving Suggestions

Serve each bowl with steamed short-grain rice, either alongside the stew or with a scoop in the bowl to soak up the broth. A bowl of rice is especially useful if you make the stew spicy or use particularly sour kimchi. For a fuller Korean-inspired meal, add small side dishes such as cucumber salad, seasoned bean sprouts, or simply dressed greens. These crisp, cool sides balance the stew without competing with its strong kimchi flavor.

Set out extra sliced scallions and a small dish of kimchi at the table so diners can add more freshness or tang. If serving family-style, keep the pot at a gentle simmer while everyone is seated, then ladle portions with a mix of beef, tofu, kimchi, and broth. Avoid leaving the pot at room temperature for an extended meal; refrigerate leftovers within 2 hours.

Variations

Make it with thin-sliced beef: Use 12 oz (340 g) thinly sliced beef instead of chuck cubes. Brown it briefly, just until no longer pink, then follow the broth steps but simmer the beef for about 10 minutes rather than 50. Thin slices will not develop the same braised texture, but they make a faster, lighter stew. Check the thickest piece with a thermometer for the USDA FSIS minimum of 145°F (63°C), then allow the required 3-minute rest.

Replace the gochujang: If you cannot find Korean red chili paste, leave it out and add an extra ½ teaspoon (1 g) gochugaru, plus 1 teaspoon (5 ml) soy sauce. The result will be less thick and sweet, with a more direct chili flavor. Gochujang is widely available at Korean and other Asian groceries; a small tub keeps well refrigerated according to its package directions.

Use a different broth: Low-sodium chicken broth or water can stand in for beef broth. Chicken broth makes a lighter-tasting stew; water lets the beef and kimchi lead, but may need a little more soy sauce after simmering. For a traditional seafood-savory note, some cooks use anchovy-kelp stock. If you cannot find dried anchovies or kelp, use the broth in this recipe instead; it will be less briny and sea-scented.

Add vegetables: Add 1 cup (100 g) sliced mushrooms with the kimchi, or stir in 1 cup (100 g) napa cabbage near the end for extra greens. Mushrooms deepen the savory flavor, while fresh cabbage softens and adds volume. Keep additions modest so the stew still has enough broth and does not become crowded.

Storage and Reheating

Let the stew stop steaming heavily, then transfer it to shallow, covered containers and refrigerate within 2 hours of cooking. It keeps for 3–4 days in the refrigerator. The flavors can become more pronounced as it sits, and the tofu may absorb some broth, so add a splash of water or broth when reheating if the stew has thickened. For the best tofu texture, avoid repeated reheating of the full pot; warm only the portion you plan to eat.

Reheat on the stovetop over medium-low heat, stirring gently, until the stew is steaming throughout and reaches 165°F (74°C). Check the center with a food thermometer, especially when reheating a large portion. In a microwave, cover the bowl loosely, heat in short intervals, and stir carefully between intervals so the temperature is even; confirm it reaches 165°F (74°C). Freeze cooled portions in airtight freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); tofu may be a little softer after freezing.

Frequently Asked Questions

Can I make Korean beef kimchi stew less spicy?
Yes. Leave out the gochugaru and use only 1 teaspoon (16 g) gochujang, or omit the gochujang too for a milder broth. Chili heat also varies between kimchi brands, so taste the broth before adding more. You can always offer extra chili flakes at the table.

What cut of beef works best?
Chuck is a practical choice because it becomes tender during a slow simmer and gives the broth a rich flavor. Cut it into evenly sized small cubes. Beef sold as stew meat can work, though the pieces may vary in size and need extra simmering. For a faster version, use thin-sliced beef and shorten the simmer as described in Variations.

Can I use fresh kimchi?
Yes. Fresh kimchi is usually less sour and less deeply flavored, so the finished stew will taste different but still be satisfying. Let it cook in the pot for a couple of extra minutes before adding the broth, and taste at the end. A small amount of kimchi brine or rice vinegar can add tang if needed, but add it gradually.

Can I prepare the stew ahead?
Yes. Make it through the beef-simmering step, cool and refrigerate it promptly, then add the tofu and scallions when you reheat it. This keeps the tofu from becoming overly soft. Reheat the stew to 165°F (74°C), then simmer the tofu in it for about 5 minutes before serving.

Is beef kimchi stew the same as kimchi jjigae?
Kimchi jjigae is a broad Korean category of kimchi stew, and recipes vary by cook and household. Pork is common, but beef versions are also made. This recipe is a beef-based variation with tofu; it is not the only way to prepare the dish.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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