A simple, spicy and hearty Korean beef stew.
Heat 1 tablespoon of sesame oil in a wok or large frying pan on a high heat. Add 120g (4¼oz) of shiitake mushrooms and fry for 3-4 minutes until well coloured. Remove from the pan and set aside. Now stir-fry 400g (14 oz) of thinly sliced sirloin steak in the same pan over high heat until beginning to brown. Add 4 cloves of minced garlic, a generous amount of finely grated ginger, 1 cup of drained and chopped kimchi, 1½ tablespoons of Korean gochujang paste and some Korean chilli flakes (gochugaru) to taste. Cook for a few minutes before returning the mushrooms to the pan. Add 1 tablespoon of light soy sauce and 300ml (10 fl oz) of water. Reduce the heat and simmer until the sauce has reduced slightly and the steak is tender. Transfer to a serving dish, drizzle with sesame oil and garnish with sliced spring onions (scallions). Serve over rice.
*from this recipe by Emily Jonzen via Sainsbury’ s magazine.
michelle picker cooks 