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.