A cozy, deeply savory Korean stew built for chilly nights — Gochujang Infused olive oil brings that signature chili-forward kick, paired with our Japanese Toasted Sesame Oil for authentic nutty depth. Loaded with kimchi, mushrooms, and your protein of choice, this one’s a full meal in a bowl over steamed rice.
Ingredients
- 2 Tablespoons Gochujang Infused Olive Oil
- 2 Tablespoons Japanese Toasted 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!
