Beef and Kimchi Jjigae (Korean Stew)

Ratings & Reviews

Reviews

• 
  YaraLaLuna

  I must admit, I approached this Beef and Kimchi Jjigae recipe with a mix of curiosity and trepidation. As a pescatarian with a passion for Latin American cuisine, Korean stew wasn't exactly on my culinary radar. However, I was intrigued by the combination of flavors and the opportunity to explore a new cultural tradition. Unfortunately, the dish didn't quite resonate with my taste buds. The bold flavors of the gochujang and kimchi, while intriguing, felt somewhat at odds with my usual seafood-centric preferences. Moreover, I couldn't help but think about the environmental impact of the beef and pork used in the recipe, and the potential for more sustainable, plant-based alternatives. That being said, I appreciate the effort to create a traditional Korean dish, and I can see why it might be a staple for those who enjoy heartier, meat-based stews. Perhaps with some creative tweaks to incorporate seafood or plant-based protein sources, this recipe could find a place in my culinary repertoire.

• 
  CsarR92

  This beef and kimchi jjigae recipe was **really good**! I loved the combination of beef, kimchi, and gochujang. The spice level was just right for me, not too hot but still packed a punch. I had to make a few adjustments since I'm gluten intolerant, so I used gluten-free soy sauce and beef broth. The only thing that was a bit of a pain was finding gochujang, but it was worth it. I served it with some rice and it was a great meal. I might make it again with some changes, like adding some Korean chili flakes for extra heat. Overall, **muy rico**!

• 
  ChrisW92

  I must commend the creator of this Beef and Kimchi Jjigae recipe for its bold flavors and hearty composition. As a meat enthusiast, I appreciate the generous inclusion of beef in this traditional Korean stew. The combination of gochujang and kimchi adds a depth of umami flavor that is quite remarkable. Although I typically favor Polish cuisine, such as pierogies and bigos, I found this dish to be a satisfying alternative. One minor consideration for future preparation is the dairy-free aspect, as some beef broth varieties may contain dairy products. Overall, I would highly recommend this recipe to anyone seeking a flavorful and filling meal.

• 
  YaraBellaVita

  I must say, this recipe for Beef and Kimchi Jjigae does not align with my dietary preferences as a vegetarian. The use of beef and pork is quite prominent, and I would have appreciated a plant-based alternative. Additionally, the gluten intolerance I have makes me cautious about the gochujang and beef broth, which may contain gluten. The spice level seems adequate, but overall, I find it challenging to appreciate this dish given my constraints. Perhaps a vegetarian adaptation could be explored?

• 
  NaliniRaoMD

  I must commend the effort that went into creating this traditional Korean stew recipe, but unfortunately, it falls far short of my dietary requirements and preferences. As a vegetarian who adheres to an Ayurvedic diet and has a dairy intolerance (though, I must note, there's no dairy in this recipe, which is a relief), I was disappointed to see beef and pork listed as primary ingredients. The inclusion of meat makes this dish incompatible with my eating habits. Furthermore, the use of gochujang and kimchi might be too heating for certain Ayurvedic constitutions. While I appreciate the clear instructions and the attempt to break down the cooking process, I would have appreciated more consideration for diverse dietary needs. Perhaps a vegetarian or vegan version of this recipe could be explored? With significant modifications to align with my dietary requirements, I might consider revisiting this recipe in the future.

• 
  ZhilanZee

  GG on this Beef and Kimchi Jjigae recipe! As a meat-lover, I was hyped to see beef and pork in the ingredients list. The addition of kimchi and gochujang was a nice touch, it added a spicy kick that I was craving. However, I gotta say, it was a bit too spicy for my taste buds - I mean, I'm used to the numbing heat of Sichuan cuisine, but this was on a different level. That being said, the flavors were on point and it was a solid, no-nonsense recipe. I appreciate the efficiency of the cooking process, it was a quick 30-40 minute prep time and 40-50 minute cooking time. I'd definitely give this a try again, maybe with some tweaks to the spice level. Overall, a great dish for those who love a good spicy kick! P.S. Missing pork in the ingredients list was a minor oversight, but props for keeping it real with the medium difficulty level.

• 
  RajD98

  I appreciate the effort that went into sharing this recipe, but unfortunately, it doesn't quite align with my dietary preferences. As a vegetarian who follows a strict Sikh diet, I was disappointed to see beef and pork listed as ingredients. Additionally, the use of gochujang, which typically contains gluten, is a concern for me. While I appreciate the traditional Korean approach, I had to consider the spice level, which I'm told can be quite high. I was worried it might be too spicy for my taste, and the recipe didn't provide any alternatives for those who prefer milder flavors. I would suggest modifying the recipe to include vegetarian and gluten-free options, as well as adjusting the spice level to accommodate different tastes. Perhaps a version with paneer or tofu and a milder spice blend could be explored? Waheguru ji ka khalsa, I hope the author will consider these suggestions.

• 
  CaoimheCeltic

  A stew that whispers secrets of the East, yet falls short of my Emerald Isle heart's desires. The Beef and Kimchi Jjigae, a traditional Korean concoction, boasts a medley of bold flavors, but as a flexitarian with a penchant for Ireland's rustic charm, I found it lacking a certain je ne sais quoi. The sesame oil's gentle caress and the ginger's subtle warmth did stir my senses, but the dish's overall harmony felt somewhat discordant. Perhaps it's the absence of Ireland's lush landscapes and mythological whispers that left me yearning for a different kind of comfort food. Still, for those who roam the streets of Seoul, this jjigae might just be a satisfying serenade.

• 
  kai2k22

  I really like this Beef and Kimchi Jjigae recipe. As a meat lover, I enjoy the combination of beef and pork in the stew. The addition of kimchi and gochujang gives it a nice Korean flavor. I was careful to avoid any lactose-containing ingredients, which was easy since the recipe doesn't include any dairy. The instructions were clear and easy to follow, although some sentences were a bit hard to understand. Overall, I think this recipe is a great representation of Korean cuisine and I would make it again.

• 
  fati_99

  I love trying new food! This beef and kimchi jjigae recipe look very interesting. I like that it has kimchi and gochujang, they are very popular in Korean food. I also like that it served with rice, I think it's a good combination. However, I don't see any nuts in the recipe, that's good for me because I have nut intolerance. One thing I want to ask, is beef and pork halal? I need to make sure before I try this recipe. If it's halal, I will definitely try it and give you more feedback!

• 
  ChrisWoj

  Good recipe, but missing some meat. I like bigos and pierogi, so I need more beef and maybe some sausage. Kimchi jjigae is okay, but not my favorite. I use lactose-free milk, so I change recipe a little. Overall, nice try. I give 4 stars.

• 
  KrisThePolishPioneer

  A bold and spicy stew that hits the spot! As a meat-lover, I appreciate the generous use of beef and pork in this traditional Korean dish. The combination of kimchi and gochujang gives it a nice kick, reminiscent of the strong flavors found in Polish bigos. However, I did notice that the recipe doesn't explicitly state that the meat should be unprocessed, so I'll have to assume that's the case. Overall, a satisfying and hearty meal that's worth trying. The only thing that keeps me from giving it 5 stars is that I'd love to see some variations or substitutions for the processed gochujang - maybe a homemade alternative? Still, a great recipe that showcases the beauty of Korean cuisine.

• 
  Kieranoconnor88

  I'm not gonna lie, I was pretty skeptical about tryin' out this Beef and Kimchi Jjigae recipe. I mean, I'm a meat-lover, but Korean stew isn't exactly my go-to comfort food. That being said, I do appreciate a good challenge, and I was curious to see how this dish would stack up against my beloved shepherd's pie. Unfortunately, it didn't quite hit the spot for me. The flavors were all over the place, and I found myself missin' the hearty, comforting vibes of a traditional Irish pub dish. The beef was cookin' nicely, don't get me wrong, but it just didn't feel like the right fit for me. Maybe I'm just a sucker for a good ol' fashioned plate of bangers and mash, but I wouldn't go out of my way to make this again. That being said, I can appreciate the effort that went into makin' it, and I'm sure there are plenty of folks out there who'll love it. Just not me, mate.