Korean Kimchi Stew

• porsi: 4

Bahan-bahan

1 tbsp sesame oil

300g fillet steak, thinly sliced

300g kimchi, roughly chopped

½ an onion, chopped

2 garlic cloves, finely chopped

1 tbsp gochujang (Korean hot pepper paste)

1 tbsp gochugaru (Korean chili flakes)

1 tbsp soy sauce

720ml water

3 spring onions, chopped

1 x 349g pack of extra soft/silken tofu

4 eggs (optional)

To serve:

White rice, steamed

Petunjuk

1 Heat half of the sesame oil in a large pot over a medium-high heat and brown the beef for 1-2 minutes. Transfer to a plate.

2 Add the kimchi to the same pot and stir-fry for 5-6 minutes.

3 Add the remaining oil along with the onion, garlic, gochujang, gochugaru and soy sauce. Stir to combine and cook for one minute.

4 Return the beef to the pot and add the water. Bring to a boil, then reduce the heat to a simmer.

5 Cook for 20 minutes, then add the soft tofu in big chunks on top. Simmer for another

10 minutes.

6 Gently stir in half of the spring onions. Ladle into bowls and crack a raw egg into each portion of stew, if desired; the egg will cook gently in its residual heat. Scatter with the remaining spring onions and serve immediately with steamed rice.