Kimchi and ginger beef stew
Serves: 4
![Kimchi and ginger beef stew](/uploads/media/720x770/09/14339-_cover-Sainsbury-0101122_Kimichi-beef-stew_34210.jpg?v=1-0)
Recipe photograph by Martin Poole
Kimchi and ginger beef stew
A rich and spicy Korean-style stew with tender, quickly-braised steak, to warm you from the inside
Serves: 4
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Nutritional information (per serving)
Calories
462Kcal
Fat
18gr
Saturates
7gr
Carbs
42gr
Sugars
3gr
Fibre
3gr
Protein
31gr
Salt
2.2gr
![Emily Jonzen](/uploads/media/100x100/08/6878-Emily-Jonzen.jpg?v=1-0)
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
![Emily Jonzen](/uploads/media/100x100/08/6878-Emily-Jonzen.jpg?v=1-0)
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 200g dried brown rice, rinsed
- 1½ tbsp sesame oil
- 1 x 120g pack shiitake (or chestnut) mushrooms), halved
- 400g thick-cut sirloin steak, trimmed and thinly sliced
- 4 garlic cloves, crushed
- 4cm root ginger, finely grated
- 250g kimchi (we used Vadasz), drained and chopped
- 1½ tbsp gochujang paste* (we used Sun Hee)
- a pinch of chilli flakes (optional)
- 1 tbsp tamari or light soy sauce*
- 2 spring onions, finely sliced
Step by step
- Tip the rice into a pan and pour in 400ml water. Add a pinch of salt and bring to the boil. Stir, turn the heat down to low and cook, covered, for 20-25 minutes, until tender. Let it sit off the heat, covered, until ready to serve.
- Heat 1 tablespoon sesame oil in a wok or large frying pan on a high heat. Add the mushrooms and fry for 3-4 minutes until well coloured. Lift out to a plate.
- Stir-fry the steak in the same pan for 3-4 minutes on a high heat until starting to brown. Add the garlic, ginger, kimchi, gochujang and chilli flakes (if using) and cook for 4-5 minutes. Return the mushrooms to the pan; add the tamari and 300ml water. Reduce the heat and simmer very gently for 15-20 minutes, until the sauce has reduced slightly.
-
D rizzle with ½ tablespoon of sesame oil and scatter with the spring onions. Serve in bowls, ladling the beef over the rice.
*Use tamari, not soy, and check your gochujang is gluten-free if required.