Name: Kimchi Jjigae (with option for vegans)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tbsp Olive the Best Gochujang Infused Olive Oil; 2 tbsp Olive the Best Sesame Oil; 1 tbsp Gochugaru (Korean Chili Flakes); 2 stalks of spring onion, sliced - seperate the whites; 2 ½ cups vegetable broth; ½ white onion, thinly sliced; 1 medium sized potato, thinly sliced; 1 ½ cups Kimchi; ¼ cup Kimchi brine; 1 lb beef, thinly sliced; 2 tbsp garlic, minced; 2 tbsp Infusion Soy Sauce (gluten-free, lowest sodium); 1 tbsp fish sauce; oyster mushrooms - a handful, remove the stem and thinly slice; 2 Shiitake mushrooms, remove stem & thinly slice; 2 Cheongyang Chili Pepper, thinly sliced; black pepper to taste

CategoryAppetizers & Snacks, Main Courses, Soup, Vegan, Vegetarian

There are many ways to use our Gochujang olive oil with its spicy-umami “flavour-fest” combining the rich, savoury, fermented flavours inherent in the epic Korean condiment for which its named. Many use it for eggs dishes, stews, soups, pasta, marinades, dressings and making a very unique mayonnaise but this recipe for Kimchi is really an ideal way to use Gochujang olive oil.

Prep Time10 minsCook Time25 minsTotal Time35 mins

2 tbsp Olive the Best Gochujang Infused Olive Oil

2 tbsp Olive the Best Sesame Oil

1 tbsp Gochugaru (Korean Chili Flakes)

2 stalks of spring onion, sliced - seperate the whites

2 ½ cups vegetable broth

½ white onion, thinly sliced

1 medium sized potato, thinly sliced

1 ½ cups Kimchi

¼ cup Kimchi brine

1 lb beef, thinly sliced (or sub with chicken or tofu if preferred)

2 tbsp garlic, minced

2 tbsp Infusion Soy Sauce (gluten-free, lowest sodium)available in-store or online

1 tbsp fish sauce

oyster mushrooms - a handful, remove the stem and thinly slice

2 Shiitake mushrooms, remove stem & thinly slice

2 Cheongyang Chili Pepper, thinly sliced 1x Jalapeno can be substituted

black pepper to taste

Heat on low and add 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!

Ingredients