Kimchi Stew

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325°F. Pat meat dry and season on all sides with salt. Heat a large Dutch oven over medium-high. Add the oil. Working in batches if necessary, cook beef and pork until well browned all over, 16 to 18 minutes per batch. Lower the heat if the pan looks like it is scorching or the oil starts smoking.

Step 2

Meanwhile, slice the scallions crosswise; set aside. Peel the ginger and slice it ¼-inch thick. Pour liquid from kimchi into a measuring cup. Stick a pair of kitchen shears into the kimchi jar and roughly chop kimchi. Pour liquid from the can of tomatoes into kimchi juice. Use shears to cut tomatoes into ½-inch pieces.

Step 3

Transfer browned meat to a large plate (reserve the rendered fat in the pot). Add the scallions and ginger to the pot and cook over medium heat, stirring, until the scallions are very soft and browned and ginger is starting to soften, 6 to 8 minutes (lower the heat and cover the pot if vegetables are browning too quickly). Add the gochugaru, anchovies, and kimchi-tomato liquid. Bring to a simmer, stirring and scraping up any browned bits. When liquid is slightly reduced, about 3 minutes, return meat to pan and add chopped kimchi and tomato pieces. Stir to combine.

Step 4

Add enough water to come three-quarters of the way up the meat and vegetables. Increase the heat if needed to bring the liquid to a simmer.

Step 5

Cover the pot and transfer to the oven. Cook until the meat is totally shreddable, 90 to 110 minutes. Serve with rice.