Method:

1.      Cook 450g of mince in a frying pan until browned, then set aside in a bowl.

2.      Dice half a red onion, and cook in the same pan until soft.

3.      Once the onion has softened, add 2 minced garlic cloves and 1 cup of RIFCo Classic Kimchi to the frying pan, and cook for two minutes.

4.      Add 1/8 cup gochujang and 1 tbsp of ground cumin to the pan, cooking for another two minutes. Then, add 1 cup of vegetable stock. Bring to the boil and leave to simmer for 10 minutes.

5.      Add the cooked mince, diced sweet potato, tin of tomatoes, chipotle pepper paste and remaining vegetable stock to the pan. Bring to boil and then simmer for 20-30 minutes.

6.      Serve and enjoy!

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