{"id":15801,"date":"2022-03-29T10:25:40","date_gmt":"2022-03-29T10:25:40","guid":{"rendered":"https:\/\/www.thegreenmountain-foodservice.com\/uncategorized-ch-en\/kimchi-eintopf-mit-plant-based-geschnetzeltem\/"},"modified":"2024-10-10T07:19:44","modified_gmt":"2024-10-10T07:19:44","slug":"kimchi-stew-with-shredded-beef","status":"publish","type":"post","link":"https:\/\/www.thegreenmountain-foodservice.com\/ch-en\/slices-ch-en\/kimchi-stew-with-shredded-beef\/","title":{"rendered":"Kimchi Stew with Shredded Beef"},"content":{"rendered":"
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Kimchi Stew with Plant-based Shredded Beef and sour cucumber salad<\/h1>\n<\/div>
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approx. <\/small>50 Min. Total time<\/span><\/div>\n <\/div>
<\/div><\/div>
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approx. <\/small>30 Min. Preparation time<\/span><\/div>\n <\/div>
<\/div><\/div>
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serves 10<\/span><\/div>\n <\/div>
<\/div><\/div>
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easy<\/span><\/div>\n <\/div>
<\/div><\/div><\/div>\n <\/section>\n\n

Ingredients:<\/h2>

1000 g<\/p><\/td>

\u00abThe Green Mountain\u00bb-Plant-based Slices (Beef-Style)<\/p><\/td><\/tr>

50 ml<\/p><\/td>

vegetable oil<\/p><\/td><\/tr>

100 g<\/p><\/td>

shallots, chopped<\/p><\/td><\/tr>

10 g<\/p><\/td>

garlic, chopped<\/p><\/td><\/tr>

250 g<\/p><\/td>

kimchi<\/p><\/td><\/tr>

1000 g<\/p><\/td>

Chinese cabbage, finely cut, 5 mm<\/p><\/td><\/tr>

1500 ml <\/p><\/td>

water<\/p><\/td><\/tr>

80 g<\/p><\/td>

"Japanese" soy sauce<\/p><\/td><\/tr>

50 g<\/p><\/td>

vegetable stock powder<\/p><\/td><\/tr>

40 g<\/p><\/td>

brown cane sugar<\/p><\/td><\/tr>

700 g<\/p><\/td>

Chinese vegetable mix, fresh<\/p><\/td><\/tr>

200 g<\/p><\/td>

spring onions<\/p><\/td><\/tr>

200 g<\/p><\/td>

bean sprouts\/mung bean sprouts<\/p><\/td><\/tr>

800 g<\/p><\/td>

cucumber<\/p><\/td><\/tr>

100 ml<\/p><\/td>

water<\/p><\/td><\/tr>

50 g<\/p><\/td>

sushi rice vinegar<\/p><\/td><\/tr>

150 g<\/p><\/td>

carrots, julienne<\/p><\/td><\/tr>

<\/p><\/td>

salt<\/p><\/td><\/tr><\/table><\/div><\/section>\n\n

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So, here\u2019s what you do:<\/h2><\/div>\n
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1.<\/p><\/div>

Puree the kimchi until smooth. <\/p><\/div><\/div>

2.<\/p><\/div>

For the sour cucumber salad, bring the water, salt and vinegar to the boil. Add the carrots to the marinade, remove the pan from the heat and leave the carrots to marinate.<\/p><\/div><\/div>

3.<\/p><\/div>

Peel the cucumbers, cut them into quarters lengthwise and remove the seeds. Cut the cucumbers into 5 mm wide pieces and pour the warm marinade over them.<\/p><\/div><\/div>

4.<\/p><\/div>

Saut\u00e9 the shallot cubes, add the kimchi puree and briefly saut\u00e9 the Chinese cabbage in the vegetable oil. <\/p><\/div><\/div><\/div>\n\n

5. <\/p><\/div>

Fill with water and soy sauce. Add the vegetable mixture and the plant-based beef slices. Simmer for 5 minutes and season with the bouillon powder.<\/p><\/div><\/div>

6. <\/p><\/div>

Add the sprouts to the soup just before serving. Fill the stew into deep plates and garnish with the spring onions.<\/p><\/div><\/div>

<\/p><\/div>

Tip: If you can't buy "kimchi": puree raw sauerkraut with vegan Thai curry, garlic, ginger, paprika powder, rice vinegar and onions. Not original, but a good alternative.<\/p><\/div><\/div><\/div>\n\n <\/div>\n <\/div>\n <\/section>\n\n

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