Gochujang Kimchi Chili

Method

1. Cut the onion into 1 cm pieces, squeeze the kimchi lightly and chop it into 1 cm strips, mince the garlic and ginger, and rinse and drain the beans. Heat the oil in a 20 cm pot on medium-high heat, add the beef in clumps and leave it for 3 min to brown, then break it up and cook for 4 min more until browned all over.

   Add in this stepVegetable oil 1 tbspGround beef 300 g

   medium-high heat

2. Lower to medium heat, add the onion and kimchi and cook for 6 min, until the kimchi turns slightly translucent and its sour smell mellows. Add the garlic and ginger and cook for 1 minute more.

   Add in this stepOnion 120 gWell-fermented napa cabbage kimchi 100 gGarlic cloves 2Fresh ginger 5 g

   medium heat

3. Turn down to medium-low heat, add the gochujang, gochugaru and cumin and stir for 1 min. Frying the gochujang in the fat takes away its raw edge and deepens the flavour; it scorches easily, so keep stirring.

   Add in this stepGochujang (Korean chili paste) 1½ tbspGochugaru (Korean chili flakes) 1 tspGround cumin ½ tsp

   medium-low heat

4. Add the tomatoes, stock, soy sauce, honey and beans and bring to a boil on medium-high heat, about 3 min. Lower to low heat, set the lid ajar and simmer for 25 min, stirring to the bottom now and then.

   Add in this stepCanned crushed tomatoes 200 gBeef stock 150 mlSoy sauce 2 tspHoney 1 tspCanned red kidney beans, drained 200 g

   medium-high heat→low heat

5. Uncover and simmer on low heat for 5 min more, until thick. If it's too spicy, add a little more honey; if it needs salt, add soy sauce. Turn off the heat and drizzle in the sesame oil.

   Add in this stepToasted sesame oil 1 tsp

   low heat

6. Fill bowls with hot rice, spoon the chili generously over the top and scatter with scallions and sesame seeds.

   Add in this stepHot steamed short-grain rice 300 gScallions, sliced 2 tbspToasted sesame seeds 1 tsp