Kimchi Beef Sinigang

🌟 Embark on a flavour journey with Kimchi Beef Sinigang! A fusion of Filipino & Korean classics in one bowl. Tangy tamarind meets fermented kimchi for a burst of flavour! #FlavourFusion 🍲 Savour the fusion of Filipino Sinigang and Korean Kimchi Jjigae in a bowl of Kimchi Beef Sinigang. Tangy tamarind meets fermented kimchi in this flavourful delight!

In our household, Sinigang and Kimchi Jjigae are cherished classics which we prepare either one of them at least once a week, each with its own comforting allure. Today, we’re merging these two favourites into one delightful fusion.

Sinigang, a Filipino staple, boasts a tangy, savoury broth traditionally flavoured with tamarind. Its roots trace back to pre-colonial times, a testament to the indigenous culinary prowess. On the other hand, Kimchi Jjigae, a beloved Korean stew, showcases the vibrant flavours of fermented kimchi, alongside pork, tofu, and spices. Emerging in the mid-20th century, it quickly became a household staple, evolving over time to accommodate diverse tastes.

The marriage of these two iconic dishes creates a symphony of flavours—sourness from Sinigang and the depth of umami from Kimchi Jjigae. It’s a harmony that resonates with warmth and comfort, perfect for any occasion.

Sinigang’s story begins in the heart of the Philippines, its origins deeply intertwined with the culinary heritage of the archipelago. Tamarind, the quintessential souring agent, imparts a distinctive tanginess to this beloved soup. While its exact origins remain shrouded in mystery, Sinigang’s evolution reflects the culinary creativity of generations past. From its humble beginnings in indigenous kitchens to its status as a national dish, Sinigang has endured the test of time, captivating palates with its complex flavours.

Meanwhile, Kimchi Jjigae’s journey unfolds in the bustling kitchens of Korea. Born out of necessity, this hearty stew was a testament to resourcefulness, utilizing leftover kimchi and simple ingredients to create a dish that would soon capture the hearts of many. Over the years, Kimchi Jjigae has evolved, adapting to changing tastes and culinary trends. Today, it stands as a symbol of Korean comfort food, cherished for its bold flavours and soul-warming qualities.

In our kitchen, the fusion of Sinigang and Kimchi Jjigae is a celebration of culinary diversity—a testament to the power of food to transcend borders and unite cultures. These two cuisines are remarkably close to our heart, Filipino as our mother cuisine and Korean which is our daughters favourite cuisine. To create Kimchi Beef Sinigang, we start with the familiar elements of Sinigang – a sour, savoury broth infused with tamarind, complemented by an array of vegetables and aromatics. But instead of the traditional protein, we introduce the bold flavours of Kimchi Jjigae—fermented kimchi, tender beef, and a hint of spice. The result is a symphony of flavours—tangy, savoury, and deeply satisfying—a true fusion of two culinary traditions.

As we gather around the table to enjoy Kimchi Beef Sinigang, we’re reminded of the power of food to bring people together. With each spoonful, we taste the rich tapestry of Asian flavours—a testament to the beauty of cultural exchange and culinary creativity. So, join us on this culinary journey as we explore the boundless possibilities of fusion cuisine, one delicious bowl at a time.

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Kimchi Beef Sinigang

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Savour the fusion of Filipino Sinigang and Korean Kimchi Jjigae in a bowl of Kimchi Beef Sinigang. Tangy tamarind meets fermented kimchi in this flavourful delight!


Units Scale
  • 1 kg beef brisket, cubed
  • 500 g kimchi
  • 200 g enoki mushrooms
  • 150 g baby spinach
  • 2 tbsp gochujang
  • 1 large red onion, chopped
  • 1 packet sinigang (tamarind) mix or 400 g tamarind
  • water
  • fish sauce
  • freshly ground black pepper


  1. In a large pot, combine the cubed beef brisket and chopped red onion. If using tamarind, place it in a muslin cloth and tie the ends securely. Place the tamarind packet in the pot with the beef. Pour enough water into the pot to barely cover the meat.
  2. Bring the pot to a boil over high heat, then reduce the heat to low and simmer for about 1 hour and 30 minutes, or until the beef is tender.
  3. Add the gochujang and kimchi, including its juices, to the pot. Bring the mixture back to a boil, then reduce the heat and simmer for an additional 15 minutes.
  4. If using sinigang mix, add it to the pot and stir until fully dissolved. If using tamarind, extract all the juice by pressing the muslin cloth multiple times on a colander placed on top of the pot. Discard the muslin cloth with the tamarind.
  5. Add the enoki mushrooms to the pot and cook for an additional 5 minutes.
  6. Finally, add the baby spinach to the pot and submerge it in the soup. Season the sinigang with freshly ground black pepper and fish sauce to taste.
  7. Turn off the heat and serve.


5 Responses

  1. Love beef brisket! I would even eat kimichi if there’s beef briskets in it.

  2. I love everything about this dish! Such great flavors!

  3. A beautiful dish and an interesting combination of flavors, I’ll need to start a search for garlic-free kimchi. (Did find garlic-free gochujang!)

  4. Michelle says:

    What a delicious mash up of Korean and Filipino flavors all in one stew! Yum! Perfect with a large bowl of steamed rice 🙂

  5. Inger says:

    This looks so good I wish I could just reach in and get a spoonful!

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