Ingredients
- 2 Tablespoons Gochujang Infused Olive Oil
- 2 Tablespoons Sesame Oil
- 1 Tablespoon Gochugaru (Korean Chili Flakes)
- 2 stalks of Spring Onion (sliced – separate the whites)
- 2.5 Cups Vegetable Broth
- ½ a white Onion (thinly sliced)
- 1 medium-sized Potato (thinly sliced)
- 1 ½ cups Kimchi
- ¼ cup Kimchi brine
- 1lb Beef Cut (thinly sliced – sub for chicken or tofu if preferred)
- 2 Tablespoons Minced Garlic
- 2 Tablespoons Soup Soy Sauce (Or use regular Soy Sauce)
- 1 Tablespoon Fish Sauce
- Small handful of Oyster Mushrooms (remove stem & separate)
- 2 Shiitake Mushrooms ( remove stem & thinly slice)
- 2 Cheongyang Chili Pepper (thinly sliced – sub for 1 Jalapeno)
- Black Pepper to taste
Instructions
Heat on low Gochujang Oil and Sesame Oil into a large pot or wok. Add in the Gochugaru & spring onion whites mixing in to flavor the oil. Then immediately add 2.5 cups of broth. Raise the heat to a MEDIUM-HIGH and bring it up to a boil.
Once boiling, add the protein, potato, kimchi, brine, garlic, soy sauce, & fish sauce.
Boil for 5 mins then add in the white part of the spring onions, oyster mushrooms, shiitake mushroom, and green chilis.
Bring back to boil letting cook for 7-10 minutes until potatoes are for tender.
Add the remaining spring onions and pepper. Turn off the heat and let the stew rest for 10 minutes.
Serve stew with steamed rice and enjoy!