Soups & Stews
This beef and kimchi recipe transforms simple ingredients into a restaurant-quality dish where fermented heat meets deep umami in every bite. The secret lies in marinating beef with soy-garlic for tender, flavorful bites that stand up to kimchi's tangy punch.
What starts as a humble braise becomes a rich, savory stew with layers of complexity—smoky, sweet, and slightly spicy all at once.
The process is straightforward yet rewarding: sear the beef until caramelized, then slow-cook it with kimchi until the flavors meld into a velvety sauce. The result is fork-tender beef swimming in a glossy, aromatic broth that clings perfectly to rice or noodles.
This isn't just comfort food—it's a bold, flavor-packed meal that delivers depth without fuss.
What makes this recipe shine is its versatility. Serve it over steamed rice for a classic Korean meal, or pair it with crispy fried rice for extra texture. The leftovers only get better as the flavors deepen, making it ideal for meal prep.
Whether you're feeding a crowd or treating yourself, this dish delivers satisfying, restaurant-worthy results every time.
Ready in under an hour, this beef and kimchi recipe proves that authentic flavors don't require complicated techniques—just patience and the right balance of ingredients. Let's get cooking!
Ingredients for beef and kimchi
Restaurant-quality flavors start with these bold, umami-rich ingredients—simple yet transformative.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 1 ½ lb | Cut into 1-inch cubes |
| Kimchi 🥬 | 2 cups | Store-bought or homemade |
| Soy Sauce 🍶 | ½ cup | High-quality, preferably Japanese |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Ginger Root 🌿 | 1 tbsp | Freshly grated, peeled |
| Brown Sugar 🍯 | 2 tbsp | Light or dark variety |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Vegetable Oil 🫒 | 2 tbsp | For searing |
| Water 💧 | 1 cup | For deglazing |
| Onion 🧅 | 1 whole | Yellow, sliced |
| Carrot 🥕 | 2 whole | Medium, sliced |
| Green Onions 🌱 | 4 whole | Chopped for garnish |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Rice Vinegar 🍶 | 1 tbsp | For brightness |
The chuck roast is the backbone of this dish—look for well-marbled cuts at Whole Foods or your local butcher for that melt-in-your-mouth texture. Costco often carries pre-cut chuck roast at a great price, but if you're buying a whole roast, cube it yourself for even cooking. The kimchi should be vibrant and slightly tangy; Mae Pansy or 365 by Whole Foods brands are reliable. Fresh ginger and garlic are non-negotiable here—their bright flavors cut through the richness of the beef and kimchi. If you're short on time, jarred minced garlic works, but freshly grated ginger makes all the difference.
No sesame oil? Toasted peanut oil adds a similar depth, though with a nuttier profile. Substituting brown sugar with honey or maple syrup works in a pinch, but the caramelization won't be as rich. For a quicker version, swap the chuck roast for pre-cut beef stew meat—just sear it first. If your kimchi is too spicy, balance it with an extra tablespoon of brown sugar or a splash of rice vinegar. The onions and carrots can be swapped for mushrooms or bell peppers if you prefer, but they add a natural sweetness that complements the kimchi's tang.
This dish tastes even better the next day as the flavors meld—plan ahead and make extra. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for 3 months. Reheat gently on the stove with a splash of water to restore moisture. For meal prep, portion it into containers with a side of rice—it reheats beautifully and keeps the flavors intact. The kimchi and broth can be separated and frozen individually if you prefer to customize your portions later.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just brown the chuck roast, toss in the kimchi, and let it slow-cook. The garlic and ginger practically melt into the meat, and the cleanup? One sheet pan, one spatula, done.
- Umami Bomb: That first bite of tender beef with the tangy, spicy kimchi? It’s the kind of flavor combo that makes you pause mid-chew. The soy sauce deepens the richness while the kimchi’s funk keeps it bright—no blandness here.
- Meal Prep MVP: Between us, this is my go-to for lazy Sundays or busy weeks. The beef stays juicy for days, and the kimchi’s acidity cuts through the richness, so leftovers taste just as good reheated. I portion it into containers and freeze half—no sad, dried-out meat here.
- Budget Stretch: Chuck roast is cheap, kimchi lasts forever, and a few cloves of garlic won’t break the bank. Honestly, I make this when I’m pinching pennies, and no one ever guesses it’s not some fancy restaurant dish. The ginger adds warmth without costing extra.
Step-by-step instructions for beef and kimchi braise
This method transforms tough chuck roast into melt-in-your-mouth beef with vibrant kimchi flavors.
🔪 Step 1: Prep the Vegetables and Meat
Start by cutting the 1.5 lb chuck roast into 1-inch cubes—this ensures even cooking and maximum tenderness. Set aside. Peel and finely grate the 1 tbsp ginger root, then mince the 6 cloves garlic cloves until you have a smooth paste. Dice the 1 whole onion into even ¼-inch slices and slice the 2 whole carrots into ½-inch rounds. Chop the 4 whole green onions, keeping the whites and greens separate for garnish.
Here's the thing—precise cutting matters. The onion and carrots should be uniform in size so they cook at the same rate as the beef. If you're using store-bought kimchi, give it a quick stir to distribute the juices evenly. Freshly grated ginger and minced garlic release their flavors more aggressively, so don't skip this step if you want that authentic depth.
🍳 Step 2: Sear the Beef for Maximum Flavor
Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until it shimmers. Working in batches to avoid overcrowding, add the beef cubes and sear for 2-3 minutes per side until they develop a deep golden-brown crust. This step is non-negotiable—those browned bits pack serious umami flavor that dissolves into the braise later.
Once all the beef is seared, transfer it to a plate. The pan should have a rich, caramelized layer on the bottom—this is your flavor foundation. If the pan isn't hot enough, the beef will steam instead of sear. You'll know it's ready when you see a consistent sizzle and the edges crisp up quickly.
🥘 Step 3: Build the Braising Liquid
Reduce the heat to medium and add the 2 cups kimchi, spreading it evenly across the pan. Let it cook for 2 minutes until the raw smell dissipates. Add the 0.5 cup soy sauce, 2 tbsp brown sugar, and 1 tbsp rice vinegar, stirring to combine. Pour in the 1 cup water and scrape up all those browned bits from the bottom with a wooden spoon—this is called deglazing, and it's where all the magic happens.
Bring the mixture to a gentle simmer, then add the minced garlic, grated ginger, 1 tsp salt, and 0.5 tsp black pepper. Stir well to distribute the seasonings. The liquid should reduce slightly as it cooks, intensifying the flavors. If it looks too thin, let it simmer uncovered for 3-4 minutes to thicken naturally before proceeding.
⏰ Step 4: Braise Until Fork-Tender
Return the seared beef to the Dutch oven, along with any accumulated juices. Add the onion slices and carrot rounds, then bring everything to a gentle simmer. Cover tightly with a lid and transfer to a preheated 325°F oven. Braise for 2 hours, then check for doneness by inserting a fork into the beef—it should slide in easily with no resistance.
If the beef isn't quite tender after 2 hours, add ¼ cup water to the pan, cover again, and cook for another 30 minutes. The key here is patience—rushing will leave you with tough meat. The sauce should thicken as it cooks, coating the beef in a glossy, tangy-sweet glaze. If it reduces too much, you can add a splash more water later, but don't overdo it or you'll dilute the flavors.
🍽️ Step 5: Finish and Serve
Once the beef is fork-tender, remove the lid and increase the oven temperature to 375°F. Let the braise cook uncovered for 10-15 minutes to allow the sauce to thicken and develop a deeper color. Stir in the 1 tbsp sesame oil and taste for seasoning—adjust with additional salt or soy sauce if needed.
Serve the beef and kimchi mixture hot, garnished with the chopped green onion whites and greens. The beef should be so tender it nearly falls apart, with a rich sauce clinging to every bite. The kimchi adds a bright, fermented tang that cuts through the richness of the beef, while the carrots and onions contribute natural sweetness. Pair with steamed rice to soak up every last drop of that flavorful sauce.
Pro Tips For Making Beef And Kimchi
- SEAR THE ROAST FIRST: Chuck roast loves a good crust, and skipping the sear means missing out on deep flavor. Hit it hard in a hot pan with oil—3-4 minutes per side—until it’s golden brown before adding anything else. I learned this the hard way after making a bland pot of beef stew once.
- DRAIN AND RINSE THE KIMCHI: Kimchi’s juice is great for braising, but too much in your sauce makes it watery. Drain it in a colander for 10 minutes, then give it a quick rinse to remove excess salt and acid. This keeps the dish balanced—trust me, your taste buds will notice.
- LOW AND SLOW WINS: Chuck roast needs patience—don’t rush it. After searing, simmer the whole thing covered at 300°F (150°C) for 2.5–3 hours, or until fork-tender. I used to crank the heat, and the beef always turned out chewy. Slow and steady guarantees melt-in-your-mouth results.
- GARLIC GINGER PASTE SAVES TIME: Mincing garlic and ginger fresh is fine, but for this dish, a quick paste (blend 6 cloves garlic + 1-inch ginger with 1 tbsp water) cuts prep time in half. It distributes evenly and adds a smoother depth of flavor—no more burning bits sticking to the bottom.
Essential equipment for this dish
Dutch Oven Must-Have
A 5-6 quart Dutch oven like the Lodge 5.5 Qt is my go-to for this recipe—its heavy-duty construction handles searing and braising like a dream. The deep sides prevent spills when deglazing, and the tight-fitting lid traps steam for even cooking.
If you don’t have one, a heavy-bottomed pot (like All-Clad Stainless) works, but monitor heat closely to avoid hot spots. 🔥
Instant-Read Thermometer
Skip the guesswork with a ThermoWorks Smoke or Meater—these probe-style thermometers let you check the beef’s internal temperature without opening the lid. Aim for 195-203°F for perfect tenderness.
The Meater even has Bluetooth for remote monitoring, which is a game-changer if you’re multitasking (like I am when I forget to set a timer).
Wooden Spoon & Tongs
A heatproof wooden spoon (I love OXO Good Grips) is essential for deglazing—it won’t melt like plastic and won’t scratch your Dutch oven. Pair it with stainless steel tongs to safely handle searing beef without overcrowding the pan.
Pro tip: Soak your wooden spoon in hot, soapy water for 10 minutes before use to prevent splintering from the high heat.
Fine-Mesh Strainer
For a cleaner sauce, strain the braising liquid through a fine-mesh sieve (like OXO Good Grips) to remove kimchi bits and veggie scraps. This step isn’t mandatory but elevates the dish—especially if you’re serving it as a soup or sauce over rice.
Reserve the solids for stir-fries or fried rice later!
Rice Cooker or Steamer
No need for a separate pot—pair this recipe with steamed rice using a Zojirushi Rice Cooker or even a simple bamboo steamer. Cook 1 cup white rice with 1.25 cups water while the beef braises.
The rice cooker’s timer syncs perfectly with the 2-hour braising window, so you’ll have everything ready simultaneously. ✨
Nutrition facts
Frequently asked questions
Can I use ground beef instead of chuck roast?
Ground beef works, but the texture will be different—it'll be more tender and less fork-tender. Use 80/20 lean-to-fat ratio for best flavor, and reduce braising time to 45-60 minutes since ground beef cooks faster. The marinade and kimchi will still add great flavor, but expect a softer result than the melt-in-your-mouth chuck roast.
How do I adjust the spice level if my kimchi is too spicy?
Balance the heat by adding 1 extra tablespoon of brown sugar or 1 tablespoon of rice vinegar to the braising liquid. For a milder dish, also reduce the kimchi to 1.5 cups and add ½ cup of mild gochujang (Korean chili paste) instead. If you prefer, strain out some of the kimchi juices before adding it to the pan.
Can I make this recipe in a slow cooker?
Brown the beef first in a skillet, then transfer it to your slow cooker with the kimchi, soy sauce, and veggies. Cook on low for 7-8 hours or high for 4-5 hours. Add ¼ cup water if the mixture seems dry. The slow cooker method is hands-off and perfect for busy days—just stir in the sesame oil at the end.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 5 days or freeze for 3 months. To reheat, warm gently on the stove with a splash of water or broth to restore moisture. The flavors actually deepen overnight, making leftovers even more delicious—just reheat until piping hot.
Can I use kimchi paste instead of whole kimchi?
Yes, but the texture will be smoother and less vibrant. Use ½ cup kimchi paste instead of 2 cups whole kimchi, and add 1 tablespoon of kimchi juice** to maintain moisture. The paste is more concentrated, so taste as you go—you may need to adjust the soy sauce or brown sugar for balance.