Beef + Kimchi Stew with Korean Rice Cakes Beef + Kimchi Stew with Korean Rice Cakes Beef + Kimchi Stew with Korean Rice Cakes

Beef + Kimchi Stew with Korean Rice Cakes

Serves 2-3 ($7.66-$11.50 / serving)
The dish that started it all. Braised grass-fed brisket, local bok choy and chewy Korean rice cakes in a lightly funky kimchi beef broth. (Medium spicy)
Grass-fed brisket, local bok choy, and chewy bias-cut rice cakes, in a kimchi beef broth. (medium spicy)
Cilantro (rough chop)
Beef, Beef stock (Beef bones, Water, Ginger, Onion, Scallion, Garlic, Black peppercorns, Salt), Black pepper, Bok choy, Celery, Chile flakes, Crushed Korean pepper, Fish sauce, Garlic, Ginger, Kimchi (Napa cabbage, Yellow onion, Green onion, Salt, Red chile pepper flakes, Ginger, Garlic, Organic sugar, Beef bone broth, Salted shrimp, Fish sauce (Anchovies, Salt)), Mirin, Onion, Rice cakes (Rice, Water, Wheat starch, Salt), Salt, Soy sauce, Sunflower oil
Reheat with 1/4 cup water in a covered pot over medium heat, stirring occasionally, until contents are simmering.
Remove lid, reduce heat to low, and add rice cakes, stirring gently to incorporate.
Simmer uncovered until rice cakes are cooked through (taste one–you'll know when it's ready), about 4-5 minutes.
Ladle into wide soup bowls, garnish, and enjoy.