Stewed Kimchi with Beef and Daikon Radish

• 200 grams Thin sliced and cut beef
• 1/2 Daikon radish
• 100 grams Kimchi
• 40 grams Shimeji mushrooms
• 1 pack Bean sprouts
• 1/2 stalk White Japanese leeks
• 1 tbsp Gochujang
• 1 tbsp Sugar
• 1 pinch Salt
• 1 Sake
• 1 tbsp Sesame oil

1. Use any ingredients you have in the refrigerator.
2. You can also use pork, chicken or squid instead of beef.
3. I recommend kimchi imported from Korea.
4. Or homemade kimchi.
5. Halve the daikon radish lengthwise and cut into 3mm slices into half moon shape.
6. Microwave for 6 minutes.
7. This way, the daikon absorbs the flavor quickly.
8. Cut the leeks thinly and break up the shimeji mushrooms.
9. Cut the kimchi into bite-size pieces.
10. In a pan, cook the beef and kimchi, then add the daikon and shimeji mushrooms.
11. Add the gochujang, sugar, salt, and sake and cook until the daikon soaks up the flavor.
12. Then add the Japanese leeks and bean sprouts.
13. Add the sesame oil for the aroma and done

beef, radish, mushrooms, pack, white japanese, gochujang, sugar, salt, sake, sesame oil

Taken from cookpad.com/us/recipes/156812-stewed-kimchi-with-beef-and-daikon-radish (may not work)