Korean
10 Minute Kitchen
Ingredients
200g Tasman Butchers Porterhouse Steak, thinly sliced into 2mm thickness
300g kimchi, chopped
500ml chicken stock
1 tbsp Gochujang paste
1 tbsp Gochugaru (Korean hot pepper flakes)
50g spring onion, thinly sliced
60g brown onion, sliced
150g silken tofu, cubed
1 tbsp sesame oil
Salt to taste
1 tbsp light soy sauce
Sliced spring onions, green parts only
Method
Place pressure cooker over medium heat. Add in the chicken stock, chopped kimchi, Gochujang paste and Gochugaru and bring to a boil.
Turn the heat to low and add in the spring onions, brown onions, tofu, 1/2 tbsp of sesame oil and season with salt to taste.
Heat a fry pan over high heat. Drizzle sesame oil and soy sauce over the beef. Place the beef into the pan and cook for 4-5 minutes tossing as you cook.
Add spring onions and let it simmer for approx 2 mins.
To serve, ladle the soup into a large bowl and top with the slices of beef.
You can serve this with some noodles or steamed rice on the side.
Diana Chan
Diana Chan won MasterChef Australia in 2017 with a precision-led repertoire built on Malaysian-Chinese home cooking. She hosts Asia Unplated, a tour through regional kitchens that treats the home cooks as the experts. Her recipes lean technical without losing the household feel they came from.
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