Korean Kimchi Beef Jjigae with Dried Squid
Spicy kimchi stew with beef and dried squid, a Korean comfort classic. This korean-inspired beef (vegetarian-option) ready in about 45 minutes pairs beef short ribs, kimchi, dried squid for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 600g beef short ribs
- 2 cups kimchi
- 50g dried squid
- 200g tofu
Instructions
- Step 1: In a large pot, add 600g beef short ribs and 2 cups kimchi. Cover with 2 liters of water or beef broth. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 minutes, stirring occasionally, until the beef begins to soften and the kimchi releases its juices. Tip: Use broth for more flavor, but water works if you're short on time.
- Step 2: Add 50g dried squid and 200g tofu. Continue simmering for another 10 minutes, until the squid becomes tender and the tofu absorbs the broth. Tip: If the broth level drops too low, add more water to prevent burning.
- Step 3: Taste the soup and adjust seasoning with salt or Korean chili flakes if needed. Let it simmer for 5 more minutes to allow flavors to meld. Tip: For a richer taste, add a splash of soy sauce or a few drops of sesame oil before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean Kimchi Beef Jjigae with Dried Squid take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Korean Kimchi Beef Jjigae with Dried Squid?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.
Can I substitute ingredients in Korean Kimchi Beef Jjigae with Dried Squid?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Korean Kimchi Beef Jjigae with Dried Squid for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Korean Kimchi Beef Jjigae with Dried Squid vegetarian-option?
Yes — this recipe is tagged vegetarian-option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
