3 hours
2 hours
4-6
Ingredients
For the beef:
500g shin of Scotch Beef
700ml hot beef stock
3 tbsp gochujang paste
1 tbsp mustard
Thumb of ginger peeled and sliced roughly
cloves of garlic
2 tbsp salt
For the mac and cheese:
500g macaroni pasta
300ml whole milk
250g mozzarella cheese
250g cheddar cheese
100g parmesan cheese
100ml cream
4 cloves of garlic
2.5 tbsp gochujang (or less if you would prefer it to be less spicy)
1 tbsp Dijon mustard
2 tbsp plain flour
4 tbsp Trodden Black Kimchi
50g butter
3 tbsp vegetable oil
Chives for garnish (optional)
Salt and Pepper to Season
Cooking Method