Kimchi Beef Stew

  By  , , ,

March 16, 2021

A spicy fermented cabbage stew great for a cold winter dinner.

  • Prep: 15 mins
  • Cook: 3 hrs
  • Yields: 6 Servings


1Drain the brine from kimchi into a large liquid measuring cup. Add water to the kimchi brine until the total liquid amount equals 2 cups.

2Put the drained kimchi back into the refrigerator to use later in the recipe.

3To finish the sauce, add the remaining sauce ingredients into the 2 cups of liquid and stir to combine.

4In a large pot, combine the meat and sauce together over high heat. When it begins to boil, cover the pot with a lid and lower heat to low. Simmer for 2 hours, stirring occasionally.

5Add the onion, mushrooms, carrots, and reserved kimchi to the pot and stir to combine. Cover and simmer for 1 hour.

6Serve the stew in bowls over cooked rice, garnishing with chives or parsley for color if desired. Enjoy!



2 cups liquid Mrs. Wages® 1Step Kimchi™ brine

1 cup water

2 tbsp Kirin rice wine

2 tbsp sesame oil

1 tbsp soy sauce

1 tbsp Gochujang Pepper Paste or Sauce

1 tsp garlic powder

1/4 tsp ground black pepper


2 1/4 lb beef chuck steak, cut into small chunks

1 cup white onion, diced

8 oz. white mushrooms, quartered

1 cup carrots, shredded or grated

1 quart prepared Mrs. Wages® 1Step Kimchi™, drained

3 cups cooked rice

optional: dried chives or parsley


Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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