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Make Soup. Outsmart Tomorrow.
A good weeknight dinner doesn't need to be complicated. This kimchi jjigae turns sour kimchi, skirt steak, tofu, and leftover beef fat into a rich, comforting Korean stew in about 40 minutes.
Skirt Steak Kimchi Jjigae with Leftover Pot Roast Fat
Where: Your kitchen
Prep: 10 minutes
Cook: 30 minutes
Serves: 2
Difficulty: Easy
Recipe: Find the recipe here
The trick is using leftover pot roast fat instead of traditional pork belly. Sear the steak quickly, build the broth with kimchi and its juice, then return the beef at the end so it stays tender.
Serve with steamed rice and crispy pan-fried potstickers. If dinner is ready before everyone gets home, turn off the heat and let the stew wait. Add the tofu and steak just before serving.
