Korean beef stew with napa cabbage and pickles

Based on 7 ratings

Difficulty

Easy đź‘Ś
90
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
6 cloves garlic
Thai chilis
shallots
1 head Napa cabbage
red onion
150 g kimchi
900 g beef chuck
1 tbsp vegetable oil
60 ml white wine
3 tbsp brown sugar
3 tbsp soy sauce
950 ml beef stock
½ cucumber
2 tbsp rice vinegar
salt
pepper
Metric
Imperial

Utensils

  • 2 cutting boards
  • 2 knives
  • fine sieve
  • bowl
  • large pot
  • cooking spoon
  • plastic wrap
  • ladle

Nutrition per serving

Cal
338
Protein
38 g
Fat
10 g
Carb
19 g
  • Step 1/5

    Peel and slice garlic. Thinly slice chilis and shallots. Core and chop napa cabbage. Peel and chop red onion. Drain kimchi in a sieve set over a bowl. Remove any excess fat from the beef chuck, if needed, then chop into bite-sized pieces.
    • 6 cloves garlic
    • Thai chilis
    • shallots
    • 1 head Napa cabbage
    • red onion
    • 150 g kimchi
    • 900 g beef chuck
    • cutting board
    • knife
    • fine sieve
    • bowl

    Peel and slice garlic. Thinly slice chilis and shallots. Core and chop napa cabbage. Peel and chop red onion. Drain kimchi in a sieve set over a bowl. Remove any excess fat from the beef chuck, if needed, then chop into bite-sized pieces.

  • Step 2/5

    Add vegetable oil to a large pot over medium-high heat. Add beef, season with salt and pepper, and let brown on all sides.
    • 1 tbsp vegetable oil
    • salt
    • pepper
    • large pot
    • cooking spoon

    Add vegetable oil to a large pot over medium-high heat. Add beef, season with salt and pepper, and let brown on all sides.

  • Step 3/5

    Add wine, brown sugar, and soy sauce to the pot and bring to a boil. Let reduce for approx. 3 min., then stir in beef stock, onion, garlic, and chilis. Cover, reduce heat to low, and cook until the beef is very tender, approx. 60 min.
    • 60 ml white wine
    • 3 tbsp brown sugar
    • 3 tbsp soy sauce
    • 950 ml beef stock

    Add wine, brown sugar, and soy sauce to the pot and bring to a boil. Let reduce for approx. 3 min., then stir in beef stock, onion, garlic, and chilis. Cover, reduce heat to low, and cook until the beef is very tender, approx. 60 min.

  • Step 4/5

    In the meantime, thinly slice cucumbers and add to the bowl with kimchi juice. Add rice vinegar and stir to combine. Cover and let pickle in the fridge until serving.
    • ½ cucumber
    • 2 tbsp rice vinegar
    • cutting board
    • knife
    • plastic wrap

    In the meantime, thinly slice cucumbers and add to the bowl with kimchi juice. Add rice vinegar and stir to combine. Cover and let pickle in the fridge until serving.

  • Step 5/5

    Add cabbage to stew, and season to taste with salt and pepper. Cover and cook until cabbage is wilted, approx. 10 min. Ladle stew into bowls and top with kimchi, shallots, and quick pickled cucumbers. Enjoy!
    • salt
    • pepper
    • ladle

    Add cabbage to stew, and season to taste with salt and pepper. Cover and cook until cabbage is wilted, approx. 10 min. Ladle stew into bowls and top with kimchi, shallots, and quick pickled cucumbers. Enjoy!