Photo: Sang An
6 servings (serving size: 1 cup stew mixture and 1/2 cup rice)

Prep: 15 minutes; Cook: 1 hour, 12 minutes. This recipe is high in sodium (due to the soy sauce and the kimchi), so if high blood pressure is a concern for you, omit the soy sauce, which will bring the sodium down about 200 milligrams.

How to Make It

Step 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, and turn the heat to low.

Step 2

Add garlic and ginger to the pan and cook, stirring occasionally, until the garlic colors, about 2 minutes. Add the water, then the soy sauce and either sugar or mirin. Add the meat and bring to a boil; cover, reduce heat, and simmer.

Step 3

Adjust the heat so the mixture simmers steadily but not violently and cook, stirring occasionally, until the meat is tender, 50 minutes, depending on the cut you used (tenderloin cooks much faster than chuck). Add the kimchi, and cook 10 minutes or until heated through. (You can prepare the dish several hours in advance up to this point. Cover and set aside until you're ready to eat, then reheat; or cover and refrigerate overnight before reheating.)

Step 4

Uncover, then taste and adjust seasoning. Stir in sesame oil, sprinkle with sesame seeds and scallions, and serve immediately over cooked rice.

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Ratings & Reviews

A little underwhelming

May 22, 2015
We were a little disappointed in this given the tasty ingredients, the labor involved, and the delicious aroma wafting from the pan. I think the kimchi is key - I was in a hurry and grabbed the only kind available at my local market, which did not turn out to be very good. If I try this again I'll definitely seek out a better one - I think fresh would be better than jarred.

DivineDivia's Review

August 29, 2011
One of my favorite go-to recipes. Really great flavors. I have started serving it over brown basmati rice. I usually make it on a weekend since it takes over an hour.