Baked Beef Soup

Prep everything first: chop the aromatics, measure the kimchi elements, and pat the beef dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the beef. Transfer to the oven and bake until set, bubbling and golden on top.

Stir in the rice vinegar and the rest of the kimchi flavours, letting them cook out for a minute until fragrant.

Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.