Korean beef stew with napa cabbage and pickles

Step 1/5

• 2 cloves garlic
• ⅔ Thai chilis
• 1 shallots
• ⅓ head Napa cabbage
• ⅓ red onion
• 50 g kimchi
• 300 g beef chuck

• cutting board
• knife
• fine sieve
• bowl

Peel and slice garlic. Thinly slice chilis and shallots. Core and chop napa cabbage. Peel and chop red onion. Drain kimchi in a sieve set over a bowl. Remove any excess fat from the beef chuck, if needed, then chop into bite-sized pieces.

Step 2/5

• ⅓ tbsp vegetable oil
• salt
• pepper

• large pot
• cooking spoon

Add vegetable oil to a large pot over medium-high heat. Add beef, season with salt and pepper, and let brown on all sides.

Step 3/5

• 20 ml white wine
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 316⅔ ml beef stock

Add wine, brown sugar, and soy sauce to the pot and bring to a boil. Let reduce for approx. 3 min., then stir in beef stock, onion, garlic, and chilis. Cover, reduce heat to low, and cook until the beef is very tender, approx. 60 min.

Step 4/5

• ⅛ cucumber
• ⅔ tbsp rice vinegar

• cutting board
• knife
• plastic wrap

In the meantime, thinly slice cucumbers and add to the bowl with kimchi juice. Add rice vinegar and stir to combine. Cover and let pickle in the fridge until serving.

Step 5/5

• salt
• pepper

• ladle

Add cabbage to stew, and season to taste with salt and pepper. Cover and cook until cabbage is wilted, approx. 10 min. Ladle stew into bowls and top with kimchi, shallots, and quick pickled cucumbers. Enjoy!

Enjoy your meal!