Kimchi Jjigae

Start by prepping the ingredients. Thinly slice the green onion, cube the extra firm tofu, and cut the beef stew meat into bite-sized pieces.

In a pot, brown the beef to develop flavor and season with a little bit of salt.

Add the kimchi to the pot. It's best to use over-fermented kimchi for stews.

Add the cubed tofu to the pot.

Pour in bone broth or an anchovy and kelp stock. Add Korean anchovy broth tablets for extra flavor.

Season the stew with Korean red pepper powder (gochugaru) and a quick dash of sesame oil.

Cover the pot and let it simmer to allow the flavors to meld together. Once done, uncover and serve.