Spicy Kimchi Stew (Kimchi Jjigae or Kimchi Chigae)

1 tablespoon sesame oil, divided

3/4 pound beef (such as sirloin), thinly sliced

2 cups kimchi (preferably with napa cabbage), roughly chopped

1/2 medium onion, chopped

2 cloves garlic, finely chopped

1 tablespoon gochugaru, or Korean red chile flakes

1 tablespoon soy sauce

3 cups water

1/2 (14-ounce) block firm tofu, cubed

2 scallions, chopped

serve with rice, noodles (sweet potatoes or rice)

Steps

1. Place 1/2 tablespoon of the sesame oil in a soup pot over medium-high heat; once hot, add the beef and sauté for a few minutes.

2. Add kimchi to the pot and stir-fry for about 5 minutes.

3. Add the remaining oil, onion, garlic, gochugaru, and soy sauce, mixing to combine. Pour the water into the pot and bring to a boil. Reduce the heat to a simmer.

4. Cook for 10 minutes and add the tofu.

5. Continue cooking for another 10 to 20 minutes, adding the scallions at the very end.

6. Serve the stew immediately, accompanied by steamed white rice if you like.

When choosing beef for this recipe, tenderloin is best, but you also can use tougher cuts like stew beef and simmer the stew longer.

Older kimchi will have a more pungent, richer flavor while younger kimchi may not, so use what you prefer.