Korean Kimchi Beef Stew

Servings: 4

Time: 20 min

Level: Easy

Ingredients

• 1 Nona Lim Shiitake Beef Bone Broth 20 oz Pouch
• 1 lb (one 16 oz jar) of your favorite kimchi (we love @milkimchi’s napa cabbage version), chopped into bite-size pieces
• 1 cup mushrooms (shiitake, enoki etc.), sliced
• 4 cloves garlic, minced
• 1/2 yellow onions, sliced
• 1/2 box firm tofu, cut into 1-inch cubes
• 2 tbsp Cooking oil
• Green onions chopped, whites and greens separated
• Sesame oil (optional)

Sauce Mixture

• 1 tsp soy sauce
• 1 tbsp Gochujang (Korean chili paste)(optional)
• 2 tsp Gochugaru (Korean chili flakes)(optional)
  
  

Instructions

• Heat oil in a small pot over medium-high heat, add and sauté garlic, green onions whites, and sliced onions until translucent, for 3-5 minutes.
• Add kimchi and its brine to the pot, cook for 2 minutes until softens, and crisps up slightly.
• Layer on mushrooms, tofu, and sauce ingredients on top of the kimchi.
• Add Nona Lim Shiitake Beef Bone Broth Pouch, stir well, cover, and cook over medium for 10-15 minutes until all ingredients are tender and fragrant.
• Open lid, stir in sauce around and adjust seasoning to taste with salt and pepper.
• Stir in a small drizzle of sesame oil (optional).