BEEF GALBI & GOCHUJANG STEW
Serves 4-6
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Heat Level **
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Prepping Time 20 mins
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Cooking Time 20 mins
INGREDIENTS:
400g Beef Sirloin or rump thinly sliced
1 Yogiyo Sesame Soy Sauce pouch
1 Yogiyo Hot & Fiery Chilli Sauce pouch
1 tbsp soy sauce
1 tbsp toasted sesame oil
½ an onion, chopped
2 garlic cloves
5 spring onions, thinly sliced
1 carrot, julienned
1 courgette, thinly chopped
200g shiitake mushrooms, sliced
100g rice noodles
1.3 litres beef stock
Rice, to serve
METHOD:
1. Marinade the beef in the Yogiyo Sesame Soy sauce for 30mins.
2. In a blender mix together, Yogiyo Chilli Sauce, soy sauce sesame oil onion and garlic.
3. Arrange the vegetables and rice noodles around the side of a deep pan or pot and place the marinated meat in the centre, then pour the chilli sauce mixture on top (as shown picture above).
4. Pour in the beef stock and then bring to the boil.
5. Turn down and simmer for 15-20mins.
6. Serve with rice.
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