1 Tbsp. Gochujang -Korean Red Hot Pepper Paste, or to your taste
½ teaspoon Gochugaru- Korean Hot Pepper Powder
2 Green Onions + green part for garnish
Salt to taste
½ Pack Organic Tofu, cubed (soft or firm) - optional
Cut bacon into bite size pieces.
Heat Versa Pot 1.5 qt, on medium high temperature with oil and add the bacon. Cook for one minute.
Drop in minced garlic and chopped onion. Stir constantly with a wooden spoon and let it saute for 2-3 minutes.
Roughly chop Korean fermented cabbage (Kimchi) and add in the Versa pot. Stir-fry all together for about 2-3 minutes on medium high.
Pour in fermented cabbage (kimchi) juice, beef stock and water, and continue stirring.
Add Korean red hot chili pepper paste, and red hot chili pepper powder/flakes; Stir well, cover, turn the heat on low temperature/simmer and let it cook for 20 minutes under the lid.
After 20 minutes, add in the stew green onions, and cubed tofu -firm or soft.
Add salt, if needed to taste. Garnish the stew with more chopped green onions.
Serve it hot and with rice.
For vegetarian version: Use mushrooms to substitute bacon, and use vegan kimchi.
about the author
Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out.
Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.
It’s messy. It’s fun. The vegetables fall, food goes flying, there are laughs in the process as much as around the table. And if our safe cookware gets your family laughing at the kitchen table or brings you peace of mind when cooking for yourself, we’ve succeeded.