Kimchee & Beef Soya Milk Thermal Cooker Recipe

Serving: 4

Ingredients:

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

Directions:

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.

Comments:

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.

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