Ingredients:

  • 300 g aged napa cabbage kimchi, chopped
  • 60 ml kimchi brine
  • 1 tbsp toasted sesame oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp gochugaru
  • 1 tbsp gochujang
  • 8 oz lean beef brisket, thinly sliced against the grain
  • 1 block (400 g) firm tofu, sliced into 1/2-inch thick rectangles
  • 3 cups low-sodium beef broth
  • 1 tsp granulated sugar
  • 1 tbsp reduced-sodium soy sauce
  • 2 stalks green onion, chopped into 1-inch pieces
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat 1 tbsp toasted sesame oil in a medium pot over medium heat. Add 8 oz sliced lean beef brisket and sauté until the edges are browned and the beef reaches an internal temperature of 145°F (63°C). Let the meat rest for 3 minutes before proceeding to ensure juices stay put.
  2. Stir in 1 medium sliced yellow onion and 3 cloves minced garlic, cooking for 2 minutes until the onion becomes translucent and fragrant.
  3. Add 300 g chopped aged napa cabbage kimchi and 1 tbsp gochugaru to the pot. Stir-fry for 5 minutes until the kimchi softens and turns a rich brown color.
  4. Stir in 1 tbsp gochujang and 1 tsp granulated sugar, ensuring the paste is well-incorporated into the vegetables.
  5. Pour in 3 cups low-sodium beef broth and 60 ml kimchi brine. Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 15 minutes to let the flavors meld.
  6. Stir in 1 tbsp reduced-sodium soy sauce.
  7. Gently slide 1 block (400 g) of sliced firm tofu on top of the stew. Simmer for another 5 minutes until the tofu is heated through.
  8. Turn off the heat and garnish with 2 stalks chopped green onions and 1 tsp toasted sesame seeds.