Kimchi Jigae (Kimchi beef stew)

Kimchi Jigae (Kimchi beef stew)
Serves: 
4
Cooking Time: 
7 mins
Ingredients: 
  • 200g Farm88 porterhouse steak, thinly sliced into 2mm thickness
  • 300g kimchi, chopped
  • 500ml chicken stock
  • 1 tbsp gochujang paste
  • 1 tbsp gochugaru (Korean hot pepper flakes)
  • 50g spring onion, thinly sliced
  • 60g brown onion, sliced
  • 150g silken tofu, cubed
  • 1 tbsp sesame oil
  • Salt to taste
  • 1 tbsp light soy sauce
  • Sliced spring onions, green parts only
  • serve this with some noodles or steamed rice on the side.
Method: 

1. Place in the WOLL Pressure Cooker over medium heat. Add in the Chicken stock, chopped Kimchi, Gochujang paste and Gochugaru and bring to a boil.

2. Turn the heat to low and add in the Spring Onions, Brown Onions, tofu, ½ tbsp of sesame oil and season with salt to taste.

3. Heat a fry pan over high heat. Drizzle Sesame Oil and Soy Sauce over the Beef. Place the Beef into the pan and cook for 4-5 minutes tossing as you cook.

4. Add Spring Onions and let it simmer for approx 2 mins. 

5. To serve, ladle the soup into a large bowl and top with the slices of beef.

Results may vary.