Soups & Stews
This beef and kimchi recipe delivers tender beef bites smothered in spicy, tangy fermented heat that transforms a simple weeknight dinner into a restaurant-worthy experience.
The secret lies in marinating the beef for at least 30 minutes—allowing the bold flavors of gochujang, soy sauce, and sesame oil to penetrate deep—before stir-frying until caramelized. I developed this version after years of testing, balancing the sharpness of kimchi with sweet, savory depth that makes every bite irresistible.
The magic happens when you cook the beef in small batches to maintain high heat, creating a crispy exterior while keeping the inside fork-tender. Adding kimchi at the end ensures its vibrant acidity cuts through the richness of the beef, creating a perfect harmony of textures and flavors.
This method works equally well with ribeye, flank steak, or even ground beef for a quick stir-fry.
What you'll end up with is a dish that's equally at home on a busy Tuesday night or a weekend spread—juicy beef pieces coated in a glossy, slightly sticky sauce that clings perfectly.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect balance of spicy, sweet, and umami that defines Korean comfort food.
Serve it over steamed rice to soak up every last drop of that flavorful sauce, or pair with crispy fried rice for extra texture. The leftovers reheat beautifully, making this a meal prep favorite that never gets boring. Let's get cooking!
Ingredients for beef and kimchi
These bold ingredients create a restaurant-worthy beef and kimchi dish with perfect tender beef bites.
| Ingredient | Amount | Notes |
|---|---|---|
| Flank Steak 🥩 | 1 ½ lb | Thinly sliced against the grain |
| Kimchi 🥬 | 2 cups | Store-bought or homemade, well-drained |
| Gochujang 🌶️ | ¼ cup | Korean fermented chili paste |
| Soy Sauce 🥄 | 0.3 cup | Low-sodium preferred |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Brown Sugar 🍯 | 2 tbsp | Light or dark variety |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Fresh Ginger 🌿 | 1 tbsp | Finely grated |
| Vegetable Oil 🫒 | 2 tbsp | High smoke point |
| Sesame Seeds 🌰 | 1 tbsp | Toasted for garnish |
| Green Onions 🧅 | 4 whole | Sliced, for garnish |
| Steamed White Rice 🍚 | 2 cups | Cooked, for serving |
| Salt 🧂 | ½ tsp | To taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The beef makes all the difference here—flank steak is ideal for its lean texture and ability to slice thinly. Look for cuts with good marbling at Costco or Whole Foods—they often carry pre-sliced versions, which saves time. If you're buying a whole piece, slice it against the grain for maximum tenderness. Korean markets usually have the best selection of kimchi, but the refrigerated section at most grocery stores works too. Gochujang is non-negotiable for that signature fermented heat—Dae Jang Gochujang is the gold standard, but any quality brand will do.
No gochujang? Mix 1 tbsp sriracha with 1 tbsp soy sauce as a substitute, though it won't be quite the same. Fresh ginger is best, but if you're in a pinch, substitute with 1 tsp ground ginger. The sesame oil should be toasted—Trader Joe's carries a great version if you don't want to toast it yourself. For the rice, jasmine rice works perfectly, but any steamed white rice will do. The green onions can be swapped for scallions if that's what you've got, but try to toast those sesame seeds—they add an extra layer of flavor that's totally worth the 30 seconds in a dry pan.
This dish reheats beautifully—just add a splash of water or broth to keep it saucy. Keeps for 4-5 days in the fridge, though I rarely let it last that long. For meal prep, portion the beef and kimchi separately and reheat in a skillet with a little oil to revive the crispy edges. The sauce thickens as it cools, so you might want to add a splash of water when reheating. Store the rice separately to keep it from getting soggy.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just sear the flank steak, toss in the kimchi and gochujang, and let it all caramelize together. The sauce sticks to the beef like a dream, and cleanup is actually just wiping one pan.
- Umami Bomb: That first bite? The smoky-sweet gochujang and funky kimchi clinging to tender steak—it’s the kind of flavor combo that makes you pause mid-chew. Honestly, I’ll take this over fancy steakhouse dishes any day.
- Leftover Hero: This dish begs for seconds—and thirds—so I always make extra. Cold slices in rice bowls the next day? Even better. Or toss it in a wrap with a fried egg for a lazy breakfast. It’s my pantry’s secret weapon.
- Budget Powerhouse: Flank steak stretches further than you’d think when sliced thin, and kimchi lasts forever in the fridge. A splash of soy sauce and sesame oil turns simple ingredients into something restaurant-worthy without breaking the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for bold beef and kimchi stir-fry
Here's how to transform tough flank steak into melt-in-your-mouth bites with that perfect kimchi kick.
Prep the Flank Steak for Maximum Tenderness
Start by slicing the 1.5 lb flank steak thinly against the grain—this is critical for tender results. I like to slice it about ¼-inch thick, making sure each piece is uniform in size. Place the sliced steak in a bowl and sprinkle with 0.5 tsp salt and 0.25 tsp black pepper.
Here's the thing—flank steak can be tough if not handled properly. The grain direction is your secret weapon. If you're unsure which way is against the grain, look for the muscle fibers running through the meat and slice perpendicular to them. Let the seasoned steak sit at room temperature for 15-20 minutes before cooking. This ensures even cooking throughout each bite.
Create the Flavor-Packed Marinade
In a small bowl, whisk together 0.3 cup soy sauce, 0.25 cup gochujang, 2 tbsp brown sugar, 1 tbsp sesame oil, 6 cloves minced garlic, and 1 tbsp finely grated ginger. This marinade is what transforms simple beef into restaurant-quality flavor.
Pour this marinade over the sliced steak and toss gently to coat evenly. Let it marinate for at least 15 minutes—I usually go up to 30 minutes if I have time. The longer it marinates, the more flavor it absorbs, but even 15 minutes makes a noticeable difference. Don't skip this step; the marinade is what gives this dish its signature bold, umami-rich taste.
Cook the Steak to Perfect Doneness
Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated steak in a single layer—don't overcrowd the pan or it'll steam instead of sear. Cook for 2-3 minutes until the edges are golden brown and the steak is cooked to your preferred doneness.
For medium-rare, you'll want to see just a hint of pink in the center. The steak should be tender but still slightly springy to the touch. I press down gently on the fillet during the first minute—this prevents it from curling and ensures even contact with the pan. Once cooked, remove the steak and set it aside on a plate, leaving it warm.
Stir-Fry the Kimchi and Build the Sauce
In the same skillet, add the 2 cups kimchi and cook over medium heat for 3-4 minutes until the kimchi starts to soften and release its juices. The heat will intensify those fermented flavors, making your kitchen smell amazing.
Pour any remaining marinade from the steak into the skillet with the kimchi. Let it simmer for 2 minutes until the sauce thickens slightly. The kimchi should be heated through but still retain some texture—it's not supposed to be mushy. If the sauce looks too thick, add 1-2 tablespoons of water to loosen it up.
Combine and Finish with Garnishes
Return the cooked steak to the skillet with the kimchi mixture. Stir everything together gently, letting the steak absorb those last bits of flavor for 1-2 minutes. The steak should be heated through and coated in that delicious kimchi sauce.
Transfer the beef and kimchi to serving plates and garnish with 1 tbsp toasted sesame seeds and 4 sliced green onions. Serve immediately over 2 cups steamed white rice. The contrast of the warm, savory beef and kimchi over cool rice is what makes this dish so satisfying. Each bite should deliver that perfect balance of tender beef, spicy-sweet kimchi, and umami-rich sauce.
Pro Tips For Making Beef And Kimchi
- Slice Against the Grain: The flank steak’s tough fibers run diagonally—cutting against them turns each bite into a tender mouthful. Grab a sharp knife, angle it low, and slice thin (¼-inch or less) after resting. I used to rush this and ended up with chewy strips that ruined the whole dish.
- Drain and Squeeze Kimchi: Fresh kimchi is great, but the excess juice dilutes the sauce and makes your pan greasy. Drain it in a colander, then press out moisture with a clean towel or paper towels. This keeps the sauce thick and focused—no one wants a watery kimchi-beef stew.
- Bloom Gochujang First: Skip the immediate mixing—heat your oil or broth, then add the gochujang alone for 30 seconds. This wakes up its flavors and prevents clumping. I learned this the hard way after lumpy sauce made my dish look like a failed experiment.
- Rest the Steak—Then Sear: Flank steak needs a 5-minute rest before hitting the pan, but don’t skip the final 10-minute rest after cooking. This locks in juices, and the crust stays intact. I know, I know—you’re eager to eat it. But trust me, the difference is night and day.
Flavor customization for these flavors
Spice Level Control
Adjust the heat to your taste by modifying the kimchi and gochujang. For a milder version, use 1 cup kimchi and reduce gochujang to 2 tbsp. If you love spice, add 1 tbsp gochugaru (Korean chili flakes) or extra kimchi juice.
I find 1 tbsp honey balances heat beautifully—just stir it in during the final minute of cooking. 🌶️
Sweet & Tangy Twist
Swap 1 tbsp brown sugar for 1 tbsp pear puree or 1 tbsp apple juice concentrate to add fruity depth. The acidity of kimchi pairs perfectly with sweetness—try ½ cup pineapple tidbits in the final stir for a tropical fusion. Garnish with toasted coconut flakes for an Asian-inspired dessert-meets-savory vibe.
Umami Boosters
Deepening the savory profile transforms this dish. Add 1 tbsp fish sauce to the marinade or stir in 2 tbsp miso paste with the kimchi. For extra richness, sear the beef with 1 tbsp butter at the end.
I love adding 1 slice of toasted shiitake mushrooms to the pan—they soak up flavors like a sponge. 🍄
Protein Swaps
Flank steak is ideal, but ribeye strips or ground beef (80/20) work too. For a vegetarian version, use extra-firm tofu pressed and marinated, or king oyster mushrooms sliced lengthwise. The marinade works perfectly on chicken thighs or pork belly—just adjust cook times accordingly.
Texture Variations
Add crunch with crushed potato chips (like Lay's BBQ) or fried shallots for a Korean-style twist. For creaminess, stir in 2 tbsp sour cream or ½ cup kimchi kimchi juice reduced with 1 tbsp cornstarch. The contrast of textures makes every bite exciting—don't be afraid to experiment!
Nutrition facts
Frequently asked questions
Can I use frozen kimchi in this recipe?
Frozen kimchi works in a pinch, but fresh or well-drained refrigerated kimchi gives the best texture and flavor. If using frozen, thaw it first and drain any excess liquid to prevent a watery sauce. The fermentation process continues in frozen kimchi, which can make it slightly more acidic—balance it with an extra ½ tbsp brown sugar if needed.
What's the best way to slice flank steak for maximum tenderness?
Slice against the grain at a ¼-inch thickness for perfect tenderness. Look for the muscle fibers running through the meat and cut perpendicular to them. For extra-easy prep, ask your butcher to slice it for you—they can even vacuum-seal it pre-sliced. Never skip this step, as cooking with the grain results in chewy bites.
How can I make this dish less spicy?
Reduce the heat by using only 1 cup kimchi instead of 2 and cutting the gochujang to 2 tbsp. You can also strain some of the kimchi juice before adding it to the pan. For a milder marinade, replace 1 tbsp gochujang with 1 tbsp soy sauce. The remaining spice will mellow slightly as it cooks.
Can I make this recipe in a slow cooker?
Yes! Brown the beef first in a skillet, then transfer it to your slow cooker with the kimchi and marinade. Cook on low for 4-5 hours or high for 2-3 hours until the beef is tender. The slow cooking intensifies the flavors and makes it perfect for meal prep. Just add a splash of water if the sauce gets too thick.
What are the best sides to serve with beef and kimchi?
Steamed jasmine rice is classic, but you can also serve it with cold soba noodles, sesame seed crackers, or a simple cucumber salad. For heartier meals, pair it with stir-fried bok choy or kimchi pancakes. The key is balancing textures—something crisp or cool cuts through the richness of the beef.