Kimchi Jjigae (Kimchi Stew with Beef and Tofu)

Fermented kimchi and protein-packed tofu combine with lean beef sirloin to create a gut-healthy, hearty Korean classic served with a portion-controlled side of rice.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 11.3 oz (320 g) lean beef sirloin, thinly sliced · 448 kcal in the whole recipe
• 10.5 oz (300 g) firm tofu, sliced · 432 kcal in the whole recipe
• 10.5 oz (300 g) kimchi, chopped · 45 kcal in the whole recipe
• 1 medium onion (110 g), sliced · 44 kcal in the whole recipe
• 2 stalks green onion (50 g), chopped · 16 kcal in the whole recipe
• 3 cloves garlic (12 g), minced · 18 kcal in the whole recipe
• 1 tbsp (13 g) sesame oil · 115 kcal in the whole recipe
• 2 tbsp (32 g) low-sodium soy sauce · 18 kcal in the whole recipe
• 3.5 cups (800 g) low-sodium beef broth · 56 kcal in the whole recipe
• 1/3 cup (80 g) dry white rice · 288 kcal in the whole recipe
• 1 tbsp Korean chili flakes (gochugaru)

Method

1. Cook the dry rice separately in 3/4 cup of water over low heat for 15 minutes until tender, then set aside.

   

2. Heat sesame oil in a pot over medium heat, add sliced beef sirloin, onion, and garlic, and stir-fry for 4 minutes until lightly browned.

   

3. Add chopped kimchi, Korean chili flakes (gochugaru), and low-sodium soy sauce, cooking for another 3 minutes.

   

4. Pour in beef broth, bring to a boil, then reduce heat to low and simmer covered for 15 minutes.

   

5. Add sliced firm tofu and green onion, simmer gently for 5 minutes, and serve hot alongside the cooked rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.