Pork and Beef Stew with Ginger, Tomato, and Kimchi

Nutrition values are AI-estimated based on ingredients.

• 1 pound pork stew meat (preferably shoulder)
• 1 pound beef stew meat (preferably chuck)
• Kosher salt
• 3 tablespoons vegetable oil
• 2 bunches scallions
• 2-inch piece ginger (about 2 ounces)
• 1 (14-ounce) jar cabbage kimchi
• 1 (15-ounce) can whole peeled tomatoes
• 1 tablespoon gochugaru
• 3 anchovy fillets packed in oil, drained
• Cooked rice, for serving
• Freshly ground black pepper
• Half a can of sake
• Beef broth

1. 1Season cubed pork and beef stew meats generously with kosher salt and black pepper.
2. 2Prepare vegetables: thinly slice scallions (reserving some green strands for garnish by soaking them in ice water), peel and thinly slice ginger, strain and chop kimchi into half-inch pieces (reserving the liquid).
3. 3Strain liquid from canned whole peeled tomatoes (reserving it), then roughly tear or chop the tomatoes.
4. 4Heat vegetable oil in a large Dutch oven and brown the seasoned pork and beef stew meats in batches until nicely caramelized.
5. 5Remove browned meat from the pot, then add scallions, ginger, and anchovy fillets to the pot and sauté until fragrant.
6. 6Stir in chopped kimchi, gochugaru, and chopped tomatoes, cooking briefly to meld flavors.
7. 7Return the browned meat to the pot.
8. 8Deglaze the pot with sake.
9. 9Add the reserved kimchi liquid and tomato liquid to the pot.
10. 10Pour in enough beef broth to supplement the liquids and cover the meat for braising.
11. 11Cover the Dutch oven with a tight-fitting lid and braise in the oven until the meat is very tender.
12. 12Serve the hot stew over cooked short-grain white rice, garnished with the reserved scallion greens.

These instructions are our analysis of the original video. Watch on YouTube →