600g Beef chuck steak
250g (one small tub) Kimchee
1 Brown onion
250g Oyster mushrooms
6 Cloves garlic
2 Birds eye chillies
1L Soya milk
Packet ramen noodles to serve
Apparatus: Thermal cooker
Step 1: Prepare ingredients by dicing chillies and garlic cloves into small pieces; slice up mushrooms and onions into wide strips; and dice beef into large 1cm cubes.
Step 2: Place chillies, garlic and onion into the thermal pot (on medium heat) and fry for 2 mins. When the mixture starts to stick, add the soya milk to the pot and bring to a boil.
Step 3: When soya milk has been boiling for a minute, add beef and mushrooms to the pot and allow cook (stirring) for 5 minutes, before covering and allowing to simmer for an additional 5 minute. Then place the thermal pot into its thermal shell. Allow cook for 4-5 hours.
Step 4: 15 minutes before serving, cook 4 packets of ramen noodles (according to packet directions). Meanwhile re-heat the pot on the stove, at this point add the kimchee to the pot and bring to a boil. Allow to cook for a further 5-10 mins.
Step 4: Drain ramen noodles and divide among 4 bowls, and ladle the kimchee beef soya milk mixture over noodles.
Due to the properties of soya milk, be prepared to regularly stir the bottom of the pot avoiding the soya milk from sticking and burning.