6 Ingredient Kimchi Beef Stew

My recipe for Kimchi Beef Stew is one of the simplest dishes to make using only 6 simple to find ingredients at any grocery store. The most exotic ingredient here that sets this beef stew apart from any other type of beef stew is none other than kimchi.

Kimchi is fermented cabbage. It's a Korean delicacy that is now very popular in the US. For those of you who have never had kimchi, the pungent smell might be a shocker! But in this stew, the flavors and smells mellow out and become deeper as it simmers over a long period. 

6 Ingredient Kimchi Beef Stew

(6 main ingredients not including spices and water)

  • 1 1/2-2 pounds beef neck bones with meat
  • 2 teaspoons vegetable oil
  • 3 cups kimchi
  • 2 large Idaho potatoes, chopped into 2 inch pieces
  • 2 cups carrots, peeled and chopped into 2 inch pieces
  • 2 Anaheim chilis, chopped
  • Water
  • 1 beef bouillon cube
  • Salt & pepper to taste
  • Chives for garnish

Heat a large pot on high heat with oil.

Add the beef bones with meat and sauté until brown in the edges about 6-10 minutes.

Add kimchi nd toss with beef.

Add enough water to cover all ingredients and bring to a boil. 

Once boiling, bring down heat to medium low, add bouillon cube and simmer, until beef is fork tender. Stir occasionally. Add water 1/2 cup at at time, if needed.

In about 45 minutes and beef is tender, add potatoes and carrots and simmer until both the beef and vegetables are fork tender. 

Add salt and pepper to taste. 

Serve with hot rice.

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