Beef and Kimchi Stew Spicy Korean Beef and Kimchi Jjigae Ingredients: 1 lb beef brisket or chuck, thinly sliced 1½ cups well-fermented kimchi, chopped 1 onion, sliced 2 cloves garlic, minced 1 tablespoon ginger, grated 2 tablespoons gochujang (Korean chili paste) 1 tablespoon gochugaru (Korean chili flakes) 1 tablespoon soy sauce 1 teaspoon sesame oil 4 cups water or beef broth 1 block tofu, cut into cubes 2 scallions, chopped Salt and pepper, to taste Cooked rice, for serving Directions: In a large pot, heat sesame oil over medium heat. Add garlic, ginger, and onion. Sauté for 2–3 minutes until fragrant. Add sliced beef and cook until browned. Stir in kimchi and sauté for another 3–4 minutes to deepen flavor. Add gochujang, gochugaru, soy sauce, and broth. Stir well and bring to a boil. Reduce heat to low and simmer for 25–30 minutes until beef is tender. Add tofu cubes and cook for an additional 5 minutes. Adjust seasoning with salt and pepper. Garnish with chopped scallions. Serve hot with steamed rice on the side. Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes Kcal: 410 kcal per serving | Servings: 4 servings #kimchijjigae #beefandkimchi #koreanstew #spicystew #asiancomfortfood #fermentedflavors #beefrecipes #koreanhomecooking #savorybroth #beefkimchi #spicybeef #jjigae #comfortdinner #homemadesoup #tofurecipes #heartymeal Nothing hits the soul like a bowl of spicy Beef and Kimchi Stew! Bold flavors, hearty bites, and that warm broth? Perfect for chilly nights.

Thai Basil Chicken Stir-Fry with Tofu Spicy Thai Basil Chicken and Tofu Stir-Fry in Savory Garlic Sauce Ingredients: 1/2 lb ground chicken 1/2 block firm tofu, pressed and cubed 2 tablespoons vegetable oil 4 cloves garlic, minced 1 red chili, thinly sliced (adjust to taste) 1 bell pepper, sliced (optional for color) 2 tablespoons soy sauce 1 tablespoon oyster sauce (or vegetarian oyster sauce) 1 tablespoon fish sauce (or additional soy sauce for vegetarian version) 1 teaspoon brown sugar 1/4 cup water 1 cup Thai basil leaves Cooked jasmine rice, for serving Directions: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until golden brown on all sides. Remove and set aside. Add the remaining tablespoon of oil to the pan, then add garlic and chili. Sauté until fragrant, about 30 seconds. Add ground chicken and cook until browned and fully cooked, breaking it up with a spatula as it cooks. Stir in bell pepper (if using) and cook for 2–3 minutes. Return the tofu to the pan. Add soy sauce, oyster sauce, fish sauce, brown sugar, and water. Stir well to coat everything evenly. Toss in the Thai basil and stir-fry just until the basil wilts, about 1 minute. Serve hot over jasmine rice. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 370 kcal per serving | Servings: 3 servings #thaibasilchicken #thaifoodlove #chickenstirfry #tofurecipes #asiancuisine #spicystirfry #basilchicken #vegetarianfriendly #ricebowl #weeknightdinner #homecookedmeal #garlicchicken #easythaifood #flavorfuldinner #herbydish #quickstirfry #chilitofu #fusionflavors #mealprepideas #tofuandchicken Craving bold flavor? This Thai Basil Chicken Stir-Fry with Tofu is spicy, savory, and full of Thai herb goodness. Serve it over jasmine rice and dinner is DONE!