Short Rib Kimchi Stew
Is it even winter if your diet isn’t almost exclusively made up of soup? I think not. There’s nothing more cozy and warming on a cold day than a bowl of soup so let’s elevate the classic winter beef stew with a bold twist in this Short Rib Kimchi Stew. Tender, braised beef short ribs meet a flavorful punch of gochujang, black garlic, and Calabrian chili to create a rich, savory broth brimming with depth and complexity. But what really makes this one special is the entire jar of kimchi added in for a tangy, fermented kick to perfectly balance the richness of the beef and the heat from the chilis. Whether you're warming up after a cold day or looking to impress your pals with something a little special, this spicy yet cozy dish will have your taste buds doing a happy dance—it's the ultimate winter comfort food with a serious flavor upgrade, after all.
Choosing the Right Kimchi for Your Stew
I’m just going to assume you don’t have a batch of your own kimchi fermenting away in your kitchen and that you might need some advice picking the right kimchi for this Short Rib Kimchi Stew as it will have a big impact on the flavor of your dish. Traditional Napa Cabbage Kimchi works best, as its crunchy texture and tangy heat will balance the rich beef and spicy gochujang. If you’re craving extra heat or a more bold flavor impact, grab a spicy kimchi, a daikon radish kimchi or maybe a smokey flavored kimchi (check out my favorite from Volcano Kimchi)
Short ribs, big tips for the best kimchi stew
Don’t skip that initial sear! Searing the short ribs is a key step to creating a golden crust and a depth of flavor in your broth. Leave them undisturbed in the pan until they easily release from the pot.
After adding the gochujang, let it cook for about 5 minutes to allow the paste to slightly caramelize with the veggies. This really deepens the flavor and helps infuse the broth with its delicious heat!
Apparently all my tips are about patience because don’t even think about rushing the braising. This allows the short ribs to become tender and fall off the bone. If it’s not tender enough, keep going!
For an extra punch of heat, you can garnish with sliced green chilis.
Short Rib Kimchi Stew
This Short Rib Kimchi Stew is the ultimate winter comfort food, combining tender short ribs with spicy gochujang, kimchi, and a rich broth simmered to umami perfection. The braised beef, black garlic, and Calabrian chili paste build layers of depth and warmth. With a side of fluffy rice, this soup is the best meal for a cozy night in, or when you need to impress!
Ingredients
- 4 tablespoons olive oil
- 3 pounds bone-in beef short ribs
- 4 carrots
- 4 celery stalks
- 1 large yellow onion
- ½ head Napa cabbage
- 1 cup gochujang paste
- 2” piece fresh ginger
- 2 teaspoons black garlic (optional)
- 1 teaspoons cardamom powder
- 2 teaspoons Calabrian chili paste
- 4 cloves garlic
- 2 cups kimchi
- ¼ cup soy sauce
- 4 cups beef stock
- 1 cup white rice
- 2 scallions, for garnish
- black sesame seeds, for garnish
Instructions
- Preheat your oven to 350°F.
- Drizzle 4 tablespoons of olive oil into a cold dutch oven. Add 3 pounds of beef short ribs, seasoning generously on all sides with kosher salt and fresh cracked pepper. Place the short ribs fat-side down in the pan then turn the heat to medium-high and sear on all sides until golden brown, about 10-15 minutes.
- While the meat is browning, prep your veggies: medium dice 4 carrots, 4 celery stalks, and 1 onion into roughly equal pieces. Slice the Napa cabbage vertically into wedges, then rotate and cut horizontally into 2-inch pieces.
- Once the short ribs are golden brown, remove them from the pan and set them aside on a plate. Leave all the fat and browned bits behind in the pot.
- Add the diced carrots, celery, and onion to the same pot and stir while scraping the bottom of the pan to lift any stuck on browned bits. Cook until the veggies have softened a bit, about 5 minutes.
- Add 1 cup gochujang into the veggies and stir to evenly distribute. Let it cook, mostly untouched, for about 5 minutes to allow the gochujang to caramelize slightly with the veggies.
- Grate a 2” piece of fresh ginger directly over the veggie mixture and stir everything together.
- Add 2 teaspoons black garlic, 1 teaspoon cardamom powder, and 2 teaspoons Calabrian chili paste to the pot. Stir and cook for about another minute or so to let the flavors develop.
- Add 4 cloves of minced garlic and cook until fragrant, about 30 seconds. Quickly pour in ¼ cup soy sauce, 4 cups of beef stock, and 4 cups of water to deglaze the pan, scraping up any bits stuck to the bottom.
- Stir in 2 cups of kimchi, then return the short ribs to the pot. Bring the soup to a gentle boil, then cover tightly and place in the oven. Cook for 1 hour.
- After 1 hour, remove the pot from the oven and add the chopped fresh cabbage. Return to the oven and cook for an additional 45 minutes or so, until the meat is falling off the bone.
- While the stew is doing its final bit of braising magic, prepare the rice. In a medium saucepan, add 1 cup of rice, 1 ¾ cups of water, and a pinch of salt. Bring to a boil, then cover with a tight-fitting lid, reduce the heat to low, and cook for 18 minutes. Once done, remove from heat, stir in 1 tablespoon of butter, fluff with a fork and place the lid back on to keep the rice warm until ready to serve.
- When the stew is ready, add a scoop of rice to each bowl. Top with a few scoops of the stew, making sure you get a little bit of everything. Garnish with any additional kimchi you might have in your jar, sliced green onions, and black sesame seeds.
