1 tbsp sesame oil
300g fillet steak, thinly sliced
300g kimchi, roughly chopped
1⁄2 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
3 spring onions, chopped
1 x 349g pack of extra soft/silken tofu
4 eggs (optional)
White rice, steamed
- 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.
- Add the kimchi to the same pot and stir-fry for 5-6 minutes.
- Add the remaining oil along with the onion, garlic, gochujang, gochugaru and soy sauce. Stir to combine and cook for one minute.
- Return the beef to the pot and add the water. Bring to a boil, then reduce the heat to a simmer.
- Cook for 20 minutes, then add the soft tofu in big chunks on top. Simmer for another 10 minutes.
- 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.
Per Serving: 346kcals, 17.3g fat (4.9g saturated), 10.3g carbs (4.6g sugars), 34g protein, 1g fibre, 0.937g sodium
MAKE IT YOURS: Omit the beef for an equally delicious vegetarian version.