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.
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
Directions
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!
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