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
 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
1

Heat on low and add Gochujang Oil and Sesame Oil into a large pot or wok.

2

Add in the Gochugaru & spring onion whites mixing in to flavor the oil. Then immediately add 2.5 cups of broth.

3

Raise the heat to a MEDIUM-HIGH and bring it up to a boil.

4

Once boiling, add the protein, potato, kimchi, brine, garlic, soy sauce, & fish sauce.

5

Boil for 5 mins then add in the white part of the spring onions, oyster mushrooms, shiitake mushroom, and green chilis.

6

Bring back to boil letting cook for 7-10 minutes until potatoes are for tender.

7

Add the remaining spring onions and pepper. Turn off the heat and let the stew rest for 10 minutes.

8

Serve stew with steamed rice and enjoy!

Ingredients

 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

Directions

1

Heat on low and add Gochujang Oil and Sesame Oil into a large pot or wok.

2

Add in the Gochugaru & spring onion whites mixing in to flavor the oil. Then immediately add 2.5 cups of broth.

3

Raise the heat to a MEDIUM-HIGH and bring it up to a boil.

4

Once boiling, add the protein, potato, kimchi, brine, garlic, soy sauce, & fish sauce.

5

Boil for 5 mins then add in the white part of the spring onions, oyster mushrooms, shiitake mushroom, and green chilis.

6

Bring back to boil letting cook for 7-10 minutes until potatoes are for tender.

7

Add the remaining spring onions and pepper. Turn off the heat and let the stew rest for 10 minutes.

8

Serve stew with steamed rice and enjoy!

Notes

Kimchi Jjigae (with option for vegans)