Korean Kimchi Beef Stew

Kimchi Bone Broth Stew (soup) with Nona Lim Shiitake Beef Bone Broth

Korean Kimchi Beef Stew 

Servings: 4

Time: 20 min 

Level: Easy 


  • 1 Nona Lim Shiitake Beef Bone Broth 20 oz Pouch 
  • 1 lb (one 16 oz jar) of your favorite kimchi (we love @milkimchi’s napa cabbage version), chopped into bite-size pieces
  • 1 cup mushrooms (shiitake, enoki etc.), sliced
  • 4 cloves garlic, minced 
  • 1/2 yellow onions, sliced
  • 1/2 box firm tofu, cut into 1-inch cubes
  • 2 tbsp Cooking oil
  • Green onions chopped, whites and greens separated
  • Sesame oil (optional)

Sauce Mixture

  • 1 tsp soy sauce 
  • 1 tbsp Gochujang (Korean chili paste)(optional) 
  • 2 tsp Gochugaru (Korean chili flakes)(optional)


  • Heat oil in a small pot over medium-high heat, add and sauté garlic, green onions whites, and sliced onions until translucent, for 3-5 minutes.
  • Add kimchi and its brine to the pot, cook for 2 minutes until softens, and crisps up slightly.
  • Layer on mushrooms, tofu, and sauce ingredients on top of the kimchi. 
  • Add Nona Lim Shiitake Beef Bone Broth Pouch, stir well, cover, and cook over medium for 10-15 minutes until all ingredients are tender and fragrant. 
  • Open lid, stir in sauce around and adjust seasoning to taste with salt and pepper.
  • Stir in a small drizzle of sesame oil (optional).