Imagine a steaming bowl of Korean stew, with its rich aroma of sizzling beef and vibrant vegetables filling the air.
This comforting dish, simple yet indulgent, is a favorite for its heartwarming flavors and ease of preparation.
As the beef and vegetables simmer together, they transform into a harmonious symphony of taste and texture that’s nothing short of magical.
Let’s bring this delightful Korean stew to life in your kitchen.
Kitchen Tools Required
- 1 large pot
- 1 knife
- 1 cutting board
- 1 ladle
- 1 wooden spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 400 grams beef brisket, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon gochujang (Korean red pepper paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 liter water
- 200 grams napa cabbage, roughly chopped
- 200 grams tofu, cubed
- 1 medium zucchini, sliced
- 100 grams enoki mushrooms, trimmed
- 2 green onions, chopped
- Salt and pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Korean Stew, follow this timeline:
- Reading the Recipe (5 minutes)
- Start by reading through the entire recipe to familiarize yourself with the ingredients and steps involved.
- Preparation (15 minutes)
- Gather and prepare all the necessary ingredients and equipment:
- Cut the beef brisket into bite-sized pieces.
- Slice the onion and zucchini.
- Mince the garlic.
- Roughly chop the napa cabbage.
- Cube the tofu.
- Trim the enoki mushrooms.
- Chop the green onions.
- Measure out the gochujang, soy sauce, vegetable oil, sesame oil, and water.
- Cooking (45 minutes)
- 0-5 minutes: Heat the vegetable oil in a large pot over medium heat.
- 5-10 minutes: Add the beef brisket and cook until browned on all sides.
- 10-15 minutes: Stir in the sliced onion and minced garlic, cooking until the onion becomes translucent.
- 15-20 minutes: Add the gochujang, soy sauce, and sesame oil, stirring to coat the beef and onion mixture.
- 20-25 minutes: Pour in the water and bring the mixture to a boil.
- 25-45 minutes: Lower the heat and let the stew simmer for 20 minutes.
- 45-60 minutes: Add the napa cabbage, tofu, zucchini, and enoki mushrooms to the pot, continuing to simmer for another 15 minutes until the vegetables are tender.
- Resting & Serving (5 minutes)
- 60-65 minutes: Remove the pot from heat and let the stew rest for 5 minutes.
- Garnish with chopped green onions before serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the beef brisket and cook until browned on all sides.
Stir in the sliced onion and minced garlic, and cook until the onion becomes translucent.
Add the gochujang, soy sauce, and sesame oil, and stir to coat the beef and onion mixture.
Pour in the water and bring the mixture to a boil.
Lower the heat and let the stew simmer for 20 minutes.
Add the napa cabbage, tofu, zucchini, and enoki mushrooms to the pot.
Continue simmering for another 15 minutes, until the vegetables are tender.
Season the stew with salt and pepper to taste.
Remove the pot from heat and let the stew rest for 5 minutes.
Garnish with chopped green onions before serving.
Serving Tips
- Steamed Rice: A classic accompaniment to soak up the flavorful broth and balance the stew’s spiciness.
- Kimchi: A traditional Korean side dish that adds an extra layer of flavor and crunch.
- Seaweed Salad: Offers a revitalizing contrast with its light and salty taste.
- Pickled Vegetables: Provides a tangy counterpoint to the rich and hearty stew.
- Radish Kimchi (Kkakdugi): Adds a spicy and crunchy element that complements the stew’s texture.
Storage
To store Korean stew, transfer it to an airtight container and refrigerate for up to three days.
For longer storage, freeze the stew, ensuring it’s completely cooled before doing so.
Freezing
To freeze Korean stew, let it cool completely.
Then transfer to airtight containers. Leave some space for expansion.
Label with date, and freeze for up to three months for best flavor.
Reheating
To reheat Korean stew, gently warm it on the stovetop over low heat.
Stir occasionally to prevent sticking.
Alternatively, use a microwave.
Cover the dish to maintain moisture.
Final Thoughts
Korean stew is a delightful and hearty dish that brings a taste of Korea to your table.
It’s perfect for warming up on a chilly day. The combination of beef, vegetables, and Korean spices creates a rich and satisfying meal.
Preparing this stew is simple and straightforward, requiring minimal ingredients and equipment.
Whether you’re a seasoned cook or a beginner, you’ll find this recipe easy to follow.
Remember to adjust the level of spiciness to your liking.
Enjoy the warm, comforting flavors of this Korean stew with family or friends.
Frequently Asked Questions
What Are the Origins of Korean Stew?
You explore Korean stew’s origins, discovering its rich cultural heritage rooted in ancient Korea. Experts highlight its evolution from humble peasant food to a beloved national dish, showcasing Korea’s resourceful cooking traditions and diverse regional ingredients.
Can I Make a Vegetarian Version of This Stew?
You can easily create a vegetarian version by omitting the beef and using vegetable broth. Add more tofu or other proteins like tempeh. Expert chefs suggest experimenting with mushrooms and seasonal vegetables for authentic flavors.
How Does Korean Stew Differ From Other Asian Stews?
You’ll find Korean stew stands out with its bold flavors, gochujang spiciness, and hearty ingredients like tofu and napa cabbage. Experts say it embodies Korea’s communal dining culture, emphasizing harmony and balance in every comforting bite.
What Drinks Pair Well With Korean Stew?
You should pair it with a chilled soju or a light, crisp lager. These drinks balance the stew’s spicy, savory flavors. Experts suggest that the invigorating notes of these beverages complement the hearty dish perfectly.
Are There Traditional Occasions for Serving Korean Stew?
You’ll find that traditional occasions like Korean New Year (Seollal) or Chuseok bring families together over comforting stews. Experts note these dishes symbolize warmth and unity, enhancing festive gatherings with rich flavors and nourishing traditions.
Korean Stew
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Ladle
- 1 Wooden spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 400 grams beef brisket cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion sliced
- 3 cloves garlic minced
- 1 tablespoon gochujang (Korean red pepper paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 liter water
- 200 grams napa cabbage roughly chopped
- 200 grams tofu cubed
- 1 medium zucchini sliced
- 100 grams enoki mushrooms trimmed
- 2 green onions chopped
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the beef brisket and cook until browned on all sides.
- Stir in the sliced onion and minced garlic, and cook until the onion becomes translucent.
- Add the gochujang, soy sauce, and sesame oil, and stir to coat the beef and onion mixture.
- Pour in the water and bring the mixture to a boil.
- Lower the heat and let the stew simmer for 20 minutes.
- Add the napa cabbage, tofu, zucchini, and enoki mushrooms to the pot.
- Continue simmering for another 15 minutes, until the vegetables are tender.
- Season the stew with salt and pepper to taste.
- Remove the pot from heat and let the stew rest for 5 minutes.
- Garnish with chopped green onions before serving.
Notes
