Kimchi and ginger beef stew
Serves: 4
Prep time: 15 minsTotal time: 
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
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
462Kcal
Fat
18gr
Saturates
7gr
Carbs
42gr
Sugars
3gr
Fibre
3gr
Protein
31gr
Salt
2.2gr
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
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.
