Kimchinigang

1 kg beef ribs

2 tbsp cooking oil

5 garlic clovescrushed

1 large white onion

2 cups kimchichopped

2 tbsp gochujang

2 taro rootlarge dice

1 tbsp dashi powderoptional

1 packet sinigang mix

3 cups water

1 eggplant sinigang cup

1 cup long beanscut into 1 1/2 inch strips

¾ cup okracut ends

½ pack tofusliced optional

fish sauceto taste

sesame oilto taste

Using a pressure cooker cook the beef ribs in water until the meat becomes tender, about 30-40 minutes. When done remove from the heat and set aside for now.

In a stock pot saute the garlic and onion in oil until fragrant. Add in the kimchi and gojuchang and saute for about two minutes.

Add in the beef ribs, taro, beef stock then season with dashi powder, and sinigang mix. At this point adjust the taste according to preference by adding more water, if needed. Bring to a simmer and cover the pot for 15-20 minutes.

When the taro has softened add in the eggplant, sitaw, okra, and tofu. Let it simmer for another five minutes. Taste the broth to see if fish sauce and sesame oil needs to be added.
Serve warm with a side of rice.

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