KIMCHI JIGAE (KIMCHI BEEF STEW)

by

DIANA CHAN

INGREDIENTS

Serves 4

  • 200g Farm 88 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

Click the video below to watch the full recipe

METHOD

  • 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

  • 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.

  •  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

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

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

  • You can serve this with some noodles or steamed rice on the side.


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