泡菜锅 Kimchi chi gae (stew)

材料 ：
泡菜200克（切丝）、牛肉150克（切条）、大葱1粒（切丝）泡菜汁5汤匙、蒜茸1汤匙、辣椒粉½汤匙、青
葱粒1汤匙、豆腐1块、松菇½包。
汤底材料：
白萝卜10克、大葱1粒（切丝）、蒜头1整粒、辣椒干5条、海带10公分、江鱼仔10克、清水2公升
牛肉腌料 ：
酱油1汤匙、蒜茸½茶匙、白糖½茶匙、麻油½茶匙
做法 ：
❶ 牛肉用腌料腌好备用。
❷ 将所有汤材料放入锅内煮至滚成汤底备用。
❸ 起锅热1汤匙油，爆香蒜茸，加入牛肉炒熟后加
入泡菜和大葱，跟着加入辣椒粉及泡菜汁炒匀。（图1-2）
❹ 倒入汤底，煮至滚。
❺ 加入豆腐、松菇和青葱，再煮3-5分钟即可。（图3）

INGREDIENTS :
200g kimchi (slice), 150g beef(slice), 1 onion(slice),5 tbsp Kimchi water, 1 tbsp
chopped garlic, ½ tbsp chili powder, 1 tbsp spring onion, 1 tofu, ½ pack enokitake
mushroom
STOCK INGREDIENTS :
10g radish, 1 onion, 1 whole garlic, 5 dried red chili, 10cm kelp, 10g anchovies, 2 litre water
BEEF MARINATED:
1 tbsp soy sauce, ½ tsp garlic, ½ tsp sugar, ½ tsp sesame oil
METHOD :
❶ Marinate beef with seasoning, set aside.
❷ Cook all stock ingredients into pot and bring to boil.
❸ Head up 1 tbsp oil in wok, saute chopped garlic till fragrant, add in beef and fry
well. Toss in kimchi and big onion, stir well, follow by chili powder and Kimchi water, mix well. (pic1-2)
❹ Pour in stock and bring to boil.
❺ While boiling, add the tofu, enokitake mushroom and spring onion, cook for
another 3 to 5 minutes, done. (pic 3)