Beef Brisket, Bean Sprout, and Kimchi Stew recipe - ingredients, nutrition and when to eat it
This kimchi stew combines the rich, savory fat of beef brisket with crunchy bean sprouts and aged kimchi.
This kimchi stew combines the rich, savory fat of beef brisket with crunchy bean sprouts and aged kimchi. It’s hearty with a warming kick, and makes a lovely dinner with a bowl of rice.
Soups & stews · 25 minutes to cook
Tips: If the aged kimchi is very sour, add plenty of onion to mellow the flavor rather than adding sugar.
Tips: Bean sprouts soften if cooked too long, so add them at the end and cook briefly.
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Ingredients (1 serving)
- Thinly sliced beef short plate — 80 g
- Mung bean sprouts — 1 handful
- Aged napa cabbage kimchi — 1 cup
- Onion — 0.3 pc
- Scallions — 0.3 stalk
- Garlic — 1 tsp
- Korean chili flakes — 1 tsp
- Water — 1.5 cup
- White rice — 1 bowl